Table 2.
Mean, SD, and coefficient of variations (CV) of the beef round quality measurements
| Characteristics | Attribute | Mean ± SD | CV |
|---|---|---|---|
| Flavor | Beefy | 8.91 ± 1.23 | 13.76 |
| Beef fat | 5.43 ± 0.87 | 16.05 | |
| Livery | 4.27 ± 1.20 | 28.11 | |
| Texture | Hardness | 7.23 ± 1.79 | 24.75 |
| Denseness | 8.77 ± 1.19 | 13.52 | |
| Springiness | 6.71 ± 1.41 | 21.03 | |
| Juiciness | 8.01 ± 1.46 | 18.21 | |
| Basic tastes | Saltiness | 5.58 ± 1.08 | 19.43 |
| Soured | 2.94 ± 0.91 | 31.11 | |
| Feeling factors | Astringent | 4.97 ± 1.28 | 25.84 |
| Chemical taste | 0.89 ± 0.54 | 60.61 | |
| Chemical burn | 1.07 ± 0.36 | 33.39 | |
| Metallic taste | 1.10 ± 0.27 | 24.61 | |
| Color | Color intensity | 5.64 ± 0.83 | 14.67 |
| Gray color | 2.52 ± 0.79 | 31.20 | |
| Brown color | 3.29 ± 0.49 | 14.92 | |
| Iridescence | 2.66 ± 0.42 | 15.74 | |
| General liking | Acceptability | 3.32 ± 0.45 | 13.62 |
| Physicochemical tests | Expressible moisture (%) | 14.56 ± 4.89 | 33.56 |
| Moisture (%) | 71.72 ± 1.63 | 2.27 | |
| Cook yield (%) | 87.55 ± 2.04 | 2.33 | |
| Possible injection (%) | 31.67 ± 3.1 | 9.79 | |
| Gum arabic in round (%) | 1.96 ± 0.74 | 37.62 | |
| Protein (%) | 22.41 ± 2.29 | 10.22 |