Table 4. Effects of different aging methods on nucleotides content of different beef cuts

Traits (%)	Beef cuts	Non-aged	Aging method		SEM
Traits (%)	Beef cuts	Non-aged	Wet	Dry	SEM
AMP	Butt	1.02^y	1.61	1.53	0.200
	Rump	1.66^x	1.62	2.00	0.183
	Sirloin	1.30^xy	1.04	1.36	0.224
	SEM	0.166	0.198	0.225
IMP	Butt	151.50^a	51.30^c	73.11^b	5.996
	Rump	156.84^a	59.33^b	64.26^b	5.366
	Sirloin	147.03^a	58.67^b	67.67^b	5.409
	SEM	4.372	5.290	5.924
Inosine	Butt	22.44^xy	22.67	22.98^y	1.375
	Rump	23.97^x	25.32	24.33^xy	1.290
	Sirloin	20.41^by	25.47^ab	27.60^ax	1.910
	SEM	0.953	2.467	1.153
Hypoxanthine	Butt	18.55^bx	47.89^ax	44.54^ax	1.252
	Rump	15.00^by	41.37^ay	40.68^ax	0.976
	Sirloin	15.07^cy	38.60^ay	33.90^by	1.166
	SEM	0.581	1.406	1.771

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).