Table 5.
Sensory characteristics of loin and rump with different quality grades in Korean cattle steers
| Item1 | Loin | Rump | Cut | p-value | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
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| 1++ | 1+ | 1 | 2 | SEM | 1++ | 1+ | 1 | 2 | SEM | Loin | Rump | ||
| Appearance | 6.45 | 6.45 | 6.38 | 6.37 | 0.07 | 6.17 | 5.70 | 4.85 | 5.00 | 0.26 | 6.41 | 5.43 | 0.01 |
| Odor | 6.00 | 5.95 | 6.30 | 5.70 | 0.19 | 4.80 | 4.45 | 4.30 | 3.90 | 0.21 | 5.99 | 4.36 | 0.04 |
| Taste | 6.55 | 6.30 | 6.67 | 5.95 | 0.18 | 4.10 | 3.95 | 4.15 | 3.50 | 0.24 | 6.37 | 3.93 | 0.02 |
| Flavor | 6.35 | 6.05 | 6.45 | 6.00 | 0.16 | 4.00 | 3.79 | 4.10 | 3.17 | 0.25 | 6.21 | 3.77 | 0.02 |
| Tenderness | 7.20 | 5.95 | 6.65 | 6.25 | 0.27 | 3.60 | 3.13 | 3.85 | 2.95 | 0.33 | 6.51 | 3.38 | 0.02 |
| Juiciness | 6.70 | 5.70 | 5.95 | 5.55 | 0.24 | 3.50 | 3.45 | 3.60 | 2.85 | 0.26 | 5.98 | 3.35 | 0.01 |
| Overall acceptability | 6.95 | 6.30 | 6.50 | 5.95 | 0.23 | 3.65 | 3.55 | 3.95 | 3.15 | 0.23 | 6.43 | 3.58 | 0.01 |
n = 3.
SEM, standard error of the means.
1
The score was evaluated with 10 semi-trained panelists (1, extremely dislike; 5, neither dislike nor like; 9, extremely like).