Table 2. Least square means of three factors (muscle types, aging method, and aging time) on pH, shear force, cooking loss, and weigh loss of top round and shank muscles

	pH	Shear force (kg)	Cooking loss (%)	Weight loss (%)
Muscle type
Top round	5.55	5.31	20.58	10.90
Shank	6.01	5.59	18.69	11.84
p-value	<0.001	0.333	0.131	0.187
SEM	0.01	0.20	0.83	0.49
Aging
Dry	6.24	5.14	12.91	19.18
Wet	5.37	5.76	26.36	3.56
p-value	<0.001	0.033	<0.001	<0.001
SEM	0.01	0.20	0.81	0.47
Muscle type and aging method
TR1) and Dry	5.84	5.47	14.88	17.65
TR and Wet	5.27	5.70	26.28	4.15
SH2) and Dry	6.65	4.80	10.94	20.71
SH and Wet	5.46	5.82	26.44	2.98
p-value	<0.001	0.168	0.104	0.006
SEM	0.02	0.31	1.04	0.68
Aging method and aging time
Dry and 20	6.11	6.55	13.61	12.91
Dry and 40	6.38	3.72	12.20	25.45
Wet and 20	5.62	5.46	27.66	1.88
Wet and 40	5.12	6.05	25.06	5.25
p-value	<0.001	<0.001	0.620	<0.001
SEM	0.02	0.30	1.08	0.70