Table 1.
Comparison of meat quality traits of the Hanwoo Longissimus thoracis muscle in groups categorized according to Warner-Bratzler shear force (WBS) values.
| WBS Value Group | p-Value | |||
|---|---|---|---|---|
| Low (n = 14) |
Medium (n = 14) |
High (n = 13) |
||
| WBS (N) | 50.9 c (0.94) 1 | 58.9 b (0.94) | 67.4 a (1.06) | <0.0001 |
| Marbling score | 3.93 (0.32) | 3.79 (0.32) | 3.67 (0.34) | 0.9082 |
| IMF content (%) | 7.98 (1.63) | 9.27 (1.63) | 9.12 (1.63) | 0.7642 |
| Muscle pH45 min | 6.14 (0.09) | 6.22 (0.09) | 6.12 (0.09) | 0.7893 |
| Muscle pH24 h | 5.45 (0.04) | 5.56 (0.04) | 5.45 (0.04) | 0.1467 |
| Lightness (L*) | 29.9 (1.07) | 30.0 (1.07) | 28.2 (1.16) | 0.8546 |
| Redness (a*) | 16.1 (0.78) | 16.3 (0.78) | 9.06 (1.45) | 0.9596 |
| Yellowness (b*) | 7.52 (1.34) | 7.71 (1.34) | 9.06 (1.45) | 0.6560 |
| Drip loss (%) | 1.07 (0.16) | 0.99 (0.16) | 0.80 (0.17) | 0.3913 |
| FFU (mg) | 3.12 (1.11) | 3.11 (1.11) | 5.57 (1.19) | 0.9995 |
| Cooking loss (%) | 22.6 (2.42) | 23.6 (2.42) | 25.1 (2.61) | 0.4044 |
a–c Different superscript letters in the same row represent significant differences (p < 0.05). 1 Standard error of the mean. Abbreviations: IMF, intramuscular fat; FFU, filter-paper fluid uptake.