Table 2. Changes of meat color (CIE L*, a*, b*) values for 1⁺⁺ grade Hanwoo beef during aging at 2°C for 14 d and freezer storage at −18°C for 9 mon

Item	Aging time (d)	Freezing time (mon)
		Loin				Striploin				Tenderloin				Top round

		0	3	6	9	0	3	6	9	0	3	6	9	0	3	6	9
Lightness (L*)	0	46.77±1.02^A	46.19±0.73^A	41.76±0.52^B	42.83±1.15^B	44.67±1.15	44.69±1.07	39.90±1.55	40.36±2.08	43.73±1.01^A	43.63±0.86^A	36.07±1.20^B	36.17±1.74^B	41.00±1.09	40.57±1.59	37.74±1.05	37.21±1.58
	7	48.25±0.95^A	47.87±0.79^A	42.21±1.17^B	43.60±1.32^B	46.24±1.42^A	46.19±1.24^A	39.91±1.07^B	40.40±1.71^B	43.20±1.18^A	43.28±1.09^A	36.79±0.38^B	35.46±0.69^B	43.01±1.17	43.35±1.19	38.99±1.41	39.08±2.24
	14	47.22±1.51	47.63±1.30	42.85±1.44	44.56±1.73	45.63±1.39	45.92±1.13	42.12±0.66	43.26±0.86	44.26±0.98^A	44.50±0.93^A	37.56±0.62^B	37.52±0.95^B	41.90±1.41^A	42.55±1.29^A	37.13±0.48^B	37.05±1.18^B
Redness (a*)	0	24.32±0.10	24.26±0.27	24.61±0.48	23.67±0.96	22.96±0.57	22.71±0.41	22.18±0.74	20.97±1.24	22.76±1.02	22.58±0.97	23.13±0.34	21.90±0.52	25.12±1.55	24.73±1.33	23.06±0.26	21.39±0.59
	7	23.80±0.58	23.50±0.62	22.99±0.75	22.04±1.01	23.80±1.01	23.56±0.82	21.87±0.77	19.89±1.30	24.18±0.70	24.14±0.71	23.71±0.40	23.89±0.67	24.79±0.76	24.31±0.70	23.52±0.71	22.42±1.17
	14	21.33±1.55	21.86±0.85	23.71±0.43	22.98±0.81	22.06±1.11	21.80±1.03	23.31±0.62	22.89±0.88	23.65±0.73	23.21±0.63	22.62±0.48	21.36±0.58	22.30±0.84	22.65±0.68	23.57±0.17	21.32±0.59
Yellowness (b*)	0	13.74±0.28	14.01±0.32	12.92±0.50	13.51±0.59	12.67±0.54	12.94±0.58	11.66±0.88	12.19±0.94	11.95±0.59	12.13±0.64	10.93±0.53	11.44±0.56	13.37±1.05	13.49±1.00	11.46±0.51	11.74±0.52
	7	13.61±0.42	13.63±0.39	12.70±0.65	13.10±0.63	13.32±0.48	13.40±0.47	11.07±0.85	11.42±0.82	12.70±0.38	12.76±0.34	12.37±0.50	12.45±0.49	12.94±0.64	12.98±0.59	12.40±0.97	12.71±0.96
	14	12.23±0.98	12.49±0.87	13.50±0.54	13.93±0.59	11.98±0.84	12.17±0.83	13.04±0.46	13.51±0.45	12.52±0.55	12.67±0.54	11.87±0.14	11.13±0.13	12.15±0.89	12.44±0.87	12.03±0.67	11.94±0.60