Table 3.
Comparison of sensory quality characteristics of the Hanwoo Longissimus thoracis muscle in groups categorized according to Warner-Bratzler shear force (WBS) values.
| WBS Value Group | p-Value | |||
|---|---|---|---|---|
| Low | Medium | High | ||
| Softness | 6.02 a (0.23) 1 | 5.20 b (0.23) | 4.67 c (0.25) | 0.0012 |
| Initial tenderness | 5.92 a (0.24) | 5.00 b (0.24) | 4.55 b (0.26) | 0.0016 |
| Chewiness | 5.59 a (0.25) | 4.90 ab (0.25) | 4.24 b (0.26) | 0.0038 |
| Rate of breakdown | 5.50 a (0.22) | 4.96 ab (0.22) | 4.60 b (0.24) | 0.0315 |
| Amount of perceptible residue | 5.68 a (0.21) | 5.14 ab (0.21) | 4.91 b (0.22) | 0.0429 |
| Overall tenderness | 5.78 a (0.25) | 4.94 b (0.25) | 4.47 b (0.27) | 0.0037 |
| Juiciness | 5.19 (0.21) | 4.89 (0.21) | 4.67 (0.22) | 0.2365 |
| Flavor intensity | 5.62 (0.14) | 5.66 (0.14) | 5.49 (0.15) | 0.7169 |
| Off-flavor intensity | 6.36 (0.18) | 6.36 (0.18) | 6.03 (0.19) | 0.3641 |
| Overall acceptability | 5.71 a (0.25) | 4.93 b (0.25) | 4.49 b (0.27) | 0.0065 |
a–c Different superscript letters in the same row represent significant differences (p < 0.05). 1 Standard error of the mean.