## 3 Results and Discussion
### Texture  
The two important groups of results from texture analysis are the F\({}_{\text{max}}\) and W values. The former indicates the maximum force required to cut through or compress a meat slice, while the latter measures the work necessary to cut through the slice. These indicators provide information about the force required for biting and chewing the meat. The F\({}_{\text{max}}\) value, which determines the hardness, is shown in Figure 9.  
Based on the results, it is evident that the initially decreasing meat hardness increases in the second week, then begins to decrease again. This may be related to the amount of exuded juice. This hardness trend directly proportional to the amount of juice exudation is most accurately observed in the case of the IV. SAMPLE GROUP, where the degree of exudation is directly proportional to the degree of hardness. Thus, the greater the amount of exuded juice, the greater the hardness of the meat. In line with these observations, [PERSON] et al. (2014) found in their research that pH and shear force are closely related, such that a higher pH value is associated with a lower shear force, and vice versa ([PERSON] and [PERSON], 1986). Our measurements also confirmed these findings. Similarly decreasing F\({}_{\text{max}}\) values were measured by [PERSON] et al. (2017) and colleagues using the Warner-Bratzler device, where shear force decreased over a 20-day measurement period ([PERSON] and [PERSON], 1986). The variability observed during the measurements may also be influenced by the presence of intramuscular connective tissue in the meat ([PERSON] and [PERSON], 1986; [PERSON] et al., 2014). The evaluation of the texture analysis results also yields another diagram, illustrating the work required for cutting (W), shown in Figure 10. The trends in the work required for cutting largely mirror those observed in the previous diagram depicting hardness. The changes described earlier are also evident here. The work required for biting is minimal in the first week of aging, indicating that consuming a bite would require the least effort, but it increases over the course of aging. Subsequently, due to proteolytic processes leading to further tendarization of the meat, the work required for biting and chewing decreases along with hardness. Figure 10: W [N mm] results of different sample groups (I, II, III, IV) at each measurement day (0, 7, 14, 21, 28) (lowercase Latin letters indicate significant differences according to sample groups and uppercase Latin letters indicate significant differences according to storage time). Figure 9: F\({}_{\text{max}}\)[N] results of different sample groups (I, II, III., IV) at each measurement day (0, 7, 14, 21, 28) (lowercase Latin letters indicate significant differences according to sample groups and uppercase Latin letters indicate significant differences according to storage time). However, it is noticeable that the lowest work achieved after the first week of aging is not repeated as the aging process progresses, indicating that the texture of the meat was most favorable after the first week of aging. In summary, it can be concluded that the differences observed in the W values measured on beef slices over the 4-week aging period under various temperature combinations were not statistically significant. Overall, considering the trends in Fmax and W values, it can be stated that our measurements corresponded to the expected model, indicating a decrease in these values during aging. This once again confirms that aging is an excellent and effective method for optimizing the texture of meat [40]. The texture of beef plays a significant role in assessing its sensory properties, making it one of the most important parameters in the objective determination of meat. In line with this, [PERSON] and [PERSON] (1993) also found that aging was most optimal around the 4 th and 8 th days [41]. These results support our selection of beef aged for 7 days. Furthermore, our hypothesis was confirmed by [PERSON] et al.