Table 1. Comparison of marbling score and meat quality characteristics between Hanwoo and Holstein steers of different beef quality grades.
| Breed | Hanwoo | Holstein | Level of significance | |||
|---|---|---|---|---|---|---|
| Quality grade | 1 (n=23) |
2 (n=12) |
1 (n=8) |
2 (n=10) |
3 (n=6) |
|
| Marbling score | 4.57a (0.10)1) |
2.42b (0.13) |
4.75a (0.16) |
2.10b (0.14) |
1.00c (0.18) |
*** |
| Muscle pH24 h | 5.53 (0.03) |
5.52 (0.04) |
5.62 (0.05) |
5.58 (0.04) |
5.61 (0.06) |
NS |
| Meat color | ||||||
| Lightness (L*) | 30.9bc (0.68) |
29.6c (0.94) |
33.9a (1.16) |
32.7ab (1.04) |
33.1a (1.34) |
* |
| Redness (a*) | 16.4 (0.48) |
16.4 (0.67) |
17.9 (0.82) |
17.5 (0.73) |
18.9 (0.94) |
NS |
| Yellowness (b*) | 8.32 (0.49) |
7.55 (0.68) |
8.46 (0.84) |
7.94 (0.75) |
8.66 (0.97) |
NS |
| Water holding capacity | ||||||
| Drip loss (%) | 0.95b (0.12) |
1.43a (0.16) |
0.61b (0.20) |
0.81b (0.18) |
0.59b (0.23) |
* |
| Cooking loss (%) | 23.5 (0.85) |
23.8 (1.18) |
19.7 (1.44) |
20.4 (1.29) |
21.4 (1.66) |
NS |
| Warner-Bratzler shear force (N) | 56.6d (1.68) |
60.8d (2.43) |
69.2c (2.90) |
78.7b (2.43) |
87.8a (3.44) |
*** |
1)
SEM.
a–d
Different superscripts in the same row significant differences (p<0.05).
*
p<0.05
***
p<0.001; NS, not significant.