Table 4. Storage stability coarsely-and finely-marbled 1+ grade Hanwoo loins.
| Item | Storage days | Marbling type | |
|---|---|---|---|
| Fineness | Coarseness | ||
| pH | 0 | 5.50±0.03 | 5.55±0.02 |
| 7 | 5.60±0.04 | 5.60±0.03 | |
| 14 | 5.57±0.02 | 5.60±0.01 | |
| TBARS (mg MA/kg meat) | 0 | 0.25±0.03 | 0.26±0.04 |
| 7 | 0.41±0.02b | 0.56±0.04a | |
| 14 | 0.49±0.04b | 0.91±0.14a | |
| VBN (mg%) | 0 | 6.82±0.20b | 7.83±0.36a |
| 7 | 7.33±0.25 | 8.04±0.37 | |
| 14 | 7.65±0.15b | 8.96±0.47a | |
a,b
Means within a same row with different superscripts differ significantly p<0.05.
TBARS, 2-thiobarbituric acid reactive substance; VBN, volatile basic nitrogen.