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

Items3) 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 R4) ** *
M5) - -
B6) - ***
R×M7) - -
R×B8) - -