. 2017 Oct 31;37(5):716–725. doi: 10.5851/kosfa.2017.37.5.716

Table 2. Chemical components (%) and meat quality traits of eight major muscles from Hanwoo steer.

Traits	Muscles¹

	LL	PM	SM	ST	GM	TB	RA	SF
Fat (%)	13.67±0.86^A	9.18±0.20^C	6.29±0.47^D	5.60±0.18^DE	8.81±0.21^C	6.23±0.17^D	10.31±0.37^B	4.90±0.17^E
Moisture (%)	61.87±0.95^D	64.10±0.50^C	68.98±0.66^B	69.32±0.49^B	65.23±0.23^C	69.56±0.52^B	63.83±0.20^C	71.09±0.29^A
Myoglobin (%)	8.31±0.10^D	11.41±0.37^A	7.49±0.06^E	7.56±0.08^E	8.24±0.09^D	8.98±0.18^C	10.67±0.26^B	11.87±0.32^A
Collagen (%)	1.25±0.03^D	1.31±0.03^D	1.55±0.05^CD	2.42±0.66^AB	1.57±0.05^CD	1.91±0.05^BCD	2.14±0.07^BC	3.06±0.20^A
Color CIE L*	38.70±0.68^A	37.67±0.48^AB	36.70±0.26^BC	35.12±0.21^D	35.44±0.34^D	35.05±0.41^D	35.98±0.24^CD	33.63±0.21^E
CIE a*	19.91±0.35^B	23.18±0.36^A	17.50±0.19^D	18.78±0.14^C	20.31±0.26^B	20.03±0.24^B	22.56±0.27^A	23.07±0.35^A
CIE b*	8.57±0.19^A	8.49±0.26^A	7.31±0.21^B	7.49±0.20^B	7.08±0.28^BC	6.91±0.22^BC	8.27±0.16^A	6.50±0.20^C
Drip loss (%)	1.34±0.05^D	1.29±0.03^D	1.85±0.02^A	1.59±0.03^C	1.69±0.02^B	1.74±0.02^B	1.37±0.04^D	1.35±0.02^D
Cooking loss (%)	24.40±0.48^D	23.16±0.30^E	30.58±0.25^A	28.47±0.34^B	27.66±0.37^B	28.28±0.45^B	24.17±0.21^D	26.03±0.25^C
WBSF ² (kg/cm²)	3.76±0.21^D	2.97±0.11^E	5.41±0.19^B	6.02±0.26^AB	5.57±0.12^B	5.86±0.32^AB	4.48±0.17^C	6.40±0.20^A
Sarcomere (µm)	2.15±0.04^B	2.54±0.02^A	2.05±0.04^C	1.89±0.03^D	1.91±0.03^D	1.93±0.02^D	2.15±0.03^B	1.80±0.03^E

^A-EMeans±SE with different superscripts in the same row are significantly different (p<0.01).

¹LL, Longissimus lumborum; PM, Psoas major; SM, Semimembranosus; ST, Semitendinosus; GM, Gluteus medius; TB, Triceps brachii; RA, Rectus Abdominis; SF, Superficialis flexor

²Warner-Bratzler shear force