| Typicality: | 0.556 |
| Saliency: | 0.338 |
| during the dry aging process | 6 | temporal |
| juice → be absorbed into → the meat | 9 |
| juice → be reabsorbed into → the meat | 8 |
| negative | neutral | positive |
| 0.050 | 0.725 | 0.225 |
| Raw frequency | 17 |
| Normalized frequency | 0.338 |
| Modifier score | 1.000 |
| Perplexity | 77.580 |