Table 3.
Instrumental color and meat quality traits of strip loin from Hanwoo and Chikso steers finished under same diet
| Trait | Hanwoo (n = 11)1) | Chikso (n = 8)1) | p value |
|---|---|---|---|
| CIE L* | 38.4±1.21 | 36.9±0.69 | 0.34 |
| CIE a* | 23.4±0.53 | 24.2±0.54 | 0.30 |
| CIE b* | 12.8±0.30 | 12.9±0.34 | 0.91 |
| Chroma | 26.7±0.61 | 27.5±0.62 | 0.41 |
| Hue angle | 28.8±0.15 | 28.0±0.25 | 0.13 |
| Meat pH | 5.41±0.02 | 5.40±0.02 | 0.47 |
| Water-holding capacity (%) | 59.9±1.50 | 61.1±1.58 | 0.59 |
| Cooking loss (%) | 28.9±1.01 | 28.9±0.73 | 0.97 |
| Shear force (kgf) | 4.76±0.43 | 4.90±0.27 | 0.76 |
CIE, Commission International De L’eclairage.
1)
Values are presented as mean±standard error.