Table 2. pH values and proximate composition of Hanwoo beef with different quality grades.
| Quality grade | pH | Moisture (%) | Protein (%) | Fat (%) | Ash (%) |
|---|---|---|---|---|---|
| 1++ | 5.3±0.081) | 55.0±2.42d | 17.7±0.28d | 26.0±2.41a | 0.76±0.05c |
| 1+ | 5.3±0.04 | 60.6±1.52c | 19.5±0.27c | 19.0±2.15b | 0.85±0.05b |
| 1 | 5.3±0.10 | 63.4±0.37b | 19.3±0.22c | 15.3±0.75c | 0.87±0.03b |
| 2 | 5.4±0.07 | 65.4±0.91b | 20.5±0.37b | 11.5±2.11d | 0.98±0.03a |
| 3 | 5.4±0.04 | 71.3±0.91a | 21.3±0.36a | 6.05±0.68e | 0.99±0.01a |
a–e
Different letters within the same column differ significantly (p<0.05).
1)
Means±SE.