Table 2. Texture properties of fresh and 40 days-aged beef shoulder clod

Traits	Fresh meat	40 days aged meat
Hardness cycle 1 (N)	2.76±0.85^1)b2)	10.07±5.34^a
Hardness cycle 2 (N)	2.10±0.67^b	7.81±4.09^a
Adhesiveness (mJ)	0.43±0.06^b	1.06±0.33^a
Cohesiveness	0.43±0.03^a	0.40±0.04^a
Springiness (mm)	5.43±0.50^a	5.60±1.06^a
Chewiness (mJ)	6.63±3.01^a	23.26±13.94^a

Data are expressed as the means±standard deviation (SD).
Means±SD within the same row with different superscript letters differ significantly at p<0.05.