Table 2. Physicochemical trait changes of different beef cuts during wet or dry aging

Traits (%)	Beef cuts	Non-aged	Aging method		SEM
Traits (%)	Beef cuts	Non-aged	Wet	Dry	SEM
pH	Butt	5.53	5.57	5.63	0.036
	Rump	5.52	5.54	5.52	0.017
	Sirloin	5.50	5.60	5.57	0.035
	SEM	0.024	0.020	0.045
Cooking loss (%)	Butt	28.82^ay	28.73^ay	24.22^bx	0.886
	Rump	32.83^ax	32.22^ax	27.04^bx	0.736
	Sirloin	27.66^az	26.77^az	19.89^by	0.986
	SEM	0.336	0.649	1.240
Water holding capacity (%)	Butt	65.26^by	70.12^ab	75.42^a	2.280
	Rump	66.14^y	70.17	69.90	1.725
	Sirloin	71.52^x	72.97	73.55	2.552
	SEM	1.656	2.603	2.476
Shear force	Butt	70.81^a	38.79^b	46.97^b	5.879
	Rump	70.58^a	48.01^b	46.60^b	6.489
	Sirloin	63.26^a	36.48^b	37.26^b	4.721
	SEM	5.662	4.106	4.269

SEM, standard error of the means (n=24).
Values with different letters within the same row differ significantly (p<0.05).
Values with different letters within the same column differ significantly (p<0.05).