Table 3. Effect of different aging methods on instrumental color (L*, a*, and b*) of different beef cuts

Traits (%)	Beef cuts	Non-aged	Aging method		SEM
Traits (%)	Beef cuts	Non-aged	Wet	Dry	SEM
CIE L*	Butt	33.80^by	38.30^ax	37.92^a	0.526
	Rump	35.62^bx	36.06^by	38.18^a	0.615
	Sirloin	35.68^bx	38.91^ax	39.15^a	0.708
	SEM	0.534	0.503	0.657
CIE a*	Butt	19.66^b	23.65^a	22.70^a	0.547
	Rump	20.10	21.59	21.53	0.719
	Sirloin	19.08^b	22.15^a	21.08^a	0.625
	SEM	0.428	0.746	0.706
CIE b*	Butt	7.09^b	9.97^a	10.14^a	0.418
	Rump	7.51	8.35	8.89	0.517
	Sirloin	6.77^b	9.27^a	8.81^a	0.521
	SEM	0.306	0.563	0.536

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).