Table 4.

pH, chemical composition, cooking loss, meat color (CIE L*, a*, and b*), and Warner-Bratzler shear force of loin and rump with different quality grades in Korean cattle steers

Item	Loin					Rump					Cut		p-value
	1++	1+	1	2	SEM	1++	1+	1	2	SEM	Loin	Rump
pH	5.47b	5.48b	5.51ab	5.55a	0.01	5.50	5.51	5.51	5.49	0.01	5.50	5.50	0.82
Protein (%)	17.9c	19.7b	20.8a	21.3a	0.25	21.4b	21.5b	22.9a	23.0a	0.16	19.9	22.2	0.02
Fat (%)	23.8a	17.3b	14.1bc	9.90c	1.00	6.20a	4.09ab	2.78b	3.60b	0.41	16.3	4.17	<0.01
Moisture (%)	55.6c	60.6b	63.6b	67.1a	0.81	70.2	71.4	72.1	71.1	0.30	61.7	71.2	<0.01
Cooking loss (%)	25.5b	27.5b	26.9b	34.5a	1.17	34.4	34.2	34.2	32.8	0.45	28.6	33.9	<0.01
Shear force (kg)	3.83	4.79	5.39	5.23	0.26	13.7a	14.0a	15.1a	9.30b	0.65	4.81	13.02	<0.01
CIE L*	43.6a	41.4b	40.4b	40.1b	0.32	39.6	39.6	38.9	39.3	0.15	41.4	39.4	<0.01
CIE a*	16.0a	15.6a	14.5ab	13.8b	0.31	11.6ab	12.2a	10.9b	10.8b	0.18	15.0	11.4	<0.01
CIE b*	4.68a	4.09a	3.15b	2.61b	0.18	1.24a	1.47a	0.65b	1.34a	0.09	3.63	1.17	<0.01

n = 12.

CIE, International Commission on Illumination; SEM, standard error of the means.

^a–cMeans with different letter within a same row differ at p<0.05.