Table 1 Effect of dry-aging and cooking process on dimensional reduction (%), shear force, cooking rate, MFI, myofibril protein functionalities (aggregation and hydrophobicity), in vitro digestibility (%), and protein oxidation of raw and cooked beef loins

	Dry-aging		Cooking		p-value
	Control	DA	Non-cooked	Cooked	Dry-aging	Cooking	Interaction
Reduction (%)
Thickness	–10.03	–0.17	-	-	0.060	-	-
Surface	17.02	9.91	-	-	0.004	-	-
Shear force (kg)	3.23	2.52	-	-	<0.001	-	-
Cooking rate (°C/min)	8.14	7.23	-	-	0.237	-	-
Nile red fluorescence (a.u.)1)	12.40	16.13	10.05	17.48	0.015	<0.001	0.040
Bound BPB (µg)2)	8.23	8.94	7.77	9.40	0.473	0.114	0.011
MFI	42.45	46.21	49.88	38.77	0.043	<0.001	0.236
In vitro digestibility (%)	97.67	97.74	97.72	98.69	0.002	0.067	0.428
Sulfhydryl content3)	27.46	32.79	32.90	27.35	0.019	0.015	0.015
Carbonyl content3)	0.09	1.08	0.61	1.25	<0.001	0.014	0.007

¹⁾ Nile red fluorescence, aggregation
²⁾ Bound BPB, hydrophobicity
³⁾ unit, nM/mg protein.
BPB, bromophenol blue; MFI, myofibrillar fragment index.