Figure 2

Antioxidant activity determined by (A) ferric ion reducing power and (B) metal chelating activity of unaged, wet-aged, edible portion and crust of dry-aged beef. Error bars indicate the standard errors of means. ^a–cMeans with different letters on the bar are significantly different (P < 0.05). ⁽¹⁾Reducing power measured by absorbance at 593 nm.