. 2020 Jul 1;40(4):563–577. doi: 10.5851/kosfa.2020.e33

Table 6. Least squares means and standard errors for meat quality of Angus×CS, Wagyu×Chinese, and CS in longissimus dorsi and semitendinosus muscles.

Meat quality traits	Tissue	AS	WS	CS	p-values
pH	LTL	6.21±0.22^a	6.06±0.44^a	5.72±0.43^b	^**
pH	SE	5.65±0.43	5.86±0.43	5.79±0.35
CIE L*	LTL	49.01±1.38^ab	49.79±2.06^a	48.72±1.51^b	^**
CIE L*	SE	49.30±1.04	49.24±1.53	48.81±1.16
CIE a*	LTL	7.18±1.68^b	8.73±1.70^a	6.08±1.81^b	^**
CIE a*	SE	5.60±1.77^a	5.46±1.31^a	4.26±1.03^b	^**
CIE b*	LTL	13.39±0.55^b	13.94±0.77^a	12.86±0.83^c	^**
CIE b*	SE	12.70±0.66^a	12.58±0.69^ab	11.89±2.20^b	^**
Retort cooking loss (%)	LTL	29.27±6.21^b	30.15±6.92^b	34.87±6.42^a	^**
Retort cooking loss (%)	SE	30.68±6.85	32.09±5.60	33.36±7.11
Pressing loss (%)	LTL	15.15±3.27^ab	13.71±4.02^b	15.47±6.16^a	^**
Pressing loss (%)	SE	12.58±4.06^ab	11.97±4.03^b	14.09±5.39^a	^**
Moist cooking loss (%)	LTL	13.40±6.79^b	15.61±4.37^b	20.32±7.58^a	^**
Moist cooking loss (%)	SE	11.23±3.06^b	12.76±5.42^ab	16.02±6.35^a	^**
Shear force (kg)	LTL	2.20±1.03^b	2.87±2.04^b	4.03±2.02^a	^**
Shear force (kg)	SE	2.97±1.12^b	3.19±1.66^b	4.46±2.13^a	^**

^a,b

Values in the same line with different capital letter superscripts mean samples have significant difference. The same as below.

^* p<0.1; ^** p<0.05; ^*** p<0.01.

AS, Angus×Chinese Simmental; WS, Wagyu×Chinese; CS, Chinese Simmental; LTL, longissimus thoracis et lumborum; SE, semitendinosus muscles.