Table 3. Effects of mixed bone and brisket meat on
1)
TBARS, and
2)
VBN characteristics of shank and rib extracts in Hanwoo at day 1
Items
3)
TBARS (mg malonaldehyde/ 1,000g)
VBN (mg%)
T1
0.12
2.33
T2
0.17
1.69
T3
0.13
8.20
T4
0.19
6.18
T5
0.21
3.71
T6
0.24
8.83
SEM
0.01
0.77
p
-value
R
4)
**
*
M
5)
-
-
B
6)
-
***
R×M
7)
-
-
R×B
8)
-
-