Table 5. Sensory evaluation for top round and shank muscles with three factors (muscle type, aging method, and aging time) based on electronic tongue analysis

	Sourness	Bitter	Astrin	After-b	After-a	Umami	Rich	Saltiness
Muscle type
Top round	−19.91	5.14	−2.39	−0.72	−0.23	8.96	0.79	−8.37
Shank	−21.65	5.56	−2.11	−0.36	−0.17	9.51	1.14	−7.66
p-value	0.045	0.052	0.004	<0.001	<0.001	0.072	<0.001	<0.001
SEM	0.52	0.13	0.05	0.02	0.01	0.19	0.02	0.08
Aging method
Dry	−25.81	6.95	−1.92	−0.54	−0.16	10.73	0.95	−7.61
Wet	−15.75	3.75	−2.58	−0.55	−0.24	7.73	0.98	−8.42
p-value	<0.001	<0.001	<0.001	0.769	<0.001	<0.001	0.398	<0.001
SEM	0.52	0.13	0.05	0.02	0.01	0.19	0.02	0.08
MT and AM
TR and Dry	−23.23	6.29	−2.10	−0.68	−0.19	9.99	0.79	−7.98
TR and Wet	−16.59	4.00	−2.68	−0.76	−0.27	7.93	0.80	−8.76
SH and Dry	−28.39	7.61	−1.74	−0.40	−0.12	11.48	1.12	−7.25
SH and Wet	−14.91	3.51	−2.48	−0.33	−0.22	7.53	1.17	−8.08
p-value	0.002	0.001	0.304	0.030	0.156	0.007	0.528	0.816
SEM	0.73	0.18	0.07	0.03	0.01	0.26	0.03	0.11
AM and AT
Dry and 20	−20.83	4.79	−2.18	−0.38	−0.20	9.41	1.30	−7.85
Dry and 40	−30.79	9.11	−1.66	−0.70	−0.11	12.06	0.60	−7.38
Wet and 20	−15.20	3.46	−2.66	−0.36	−0.24	7.67	1.26	−8.47
Wet and 40	−16.30	4.05	−.2.50	−0.73	−0.25	7.80	0.71	−8.36
p-value	<0.001	<0.001	0.031	0.390	<0.001	0.001	0.051	0.135
SEM	0.73	0.18	0.07	0.03	0.01	0.26	0.03	0.11