Table 3. Effects of mixed bone and brisket meat on ¹⁾TBARS, and ²⁾VBN characteristics of shank and rib extracts in Hanwoo at day 1.

Items3)		TBARS (mg malonaldehyde/ 1,000g)	VBN (mg%)
T1		0.12	2.33
T2		0.17	1.69
T3		0.13	8.20
T4		0.19	6.18
T5		0.21	3.71
T6		0.24	8.83
SEM		0.01	0.77
p-value	R4)	**	*
	M5)	-	-
	B6)	-	***
	R×M7)	-	-
	R×B8)	-	-

¹⁾2-thiobarbituric acid reactive substance, ²⁾Volatile basic nitrogen, ³⁾T1 (Shank bone 1 kg), T2 (Shank bone 500 g + Mixed bone 500 g), T3 (Shank bone 500 g + Mixed bone 500 g + Brisket meat 400 g), T4 (Rib 1 kg) T5 (Rib 500 g + Mixed bone 500 g), T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g).

⁴⁾R: Raw bones, ⁵⁾M: Mixed bone addition, ⁶⁾B: Brisket meat addition, ⁷⁾R×M: Interaction between raw bones and mixed bone, ⁸⁾R×B: Interaction between raw bones and brisket meat.

*p<0.05, **p<0.001, ***p<0.0001.