Table 2. Meat color (CIE) of 12 cuts from Hanwoo bull beef during 21 d of aging at 2℃

Cut Aging days Meat color
L* a* b*
Tender loin 0 34.07±0.76bAB 17.08±0.60 7.16±0.50
7 38.02±0.98aAB 21.55±3.07 8.08±0.32AB
14 37.28±0.41aAB 18.61±0.40 7.76±0.23
21 36.77±0.85a 18.45±0.47 7.85±0.31
Loin 0 33.12±0.83bAB 16.46±0.75 6.37±0.72
7 36.00±1.07aB 17.97±0.93 7.31±0.74AB
14 36.41±1.28aAB 18.11±0.96 7.20±0.83
21 36.17±1.41a 18.09±0.98 7.31±0.79
Striploin 0 32.06±1.01B 16.69±0.96 6.581±0.94
7 35.08±0.74B 17.79±0.81 7.17±0.73AB
14 35.43±1.23AB 18.64±1.02 7.91±0.85
21 35.93±1.17 18.23±0.70 7.65±0.77
Chuck roll 0 33.38±0.61bAB 18.37±0.60 7.78±0.65
7 36.41±0.61aB 19.32±0.45 8.64±0.28AB
14 36.11±0.61aAB 18.92±0.69 7.51±0.36
21 36.19±0.65a 19.15±0.42 7.79±0.37
Chuck tender 0 33.40±0.63AB 18.46±0.74 7.88±0.59
7 36.14±0.81B 19.36±0.52 7.87±0.38AB
14 35.14±0.58B 18.72±0.22 7.02±0.19
21 35.03±0.84 18.63±0.62 7.05±0.50
Oyster blade 0 32.63±0.40bAB 17.88±0.38 6.49±0.29
7 34.37±0.68aB 18.59±0.59 6.96±0.39B
14 36.32±0.51aAB 19.37±0.46 7.54±0.41
21 35.52±0.67a 19.39±0.24 7.70±0.27
Short plate 0 33.74±0.85bAB 16.99±0.50b 5.69±0.58b
7 36.98±0.98aB 18.74±0.57a 7.70±0.54aAB
14 37.39±0.45aAB 19.62±0.47a 7.89±0.33a
21 37.80±0.89a 19.05±0.48a 8.06±0.48a
Top sirloin 0 32.01±0.62bB 16.95±0.98 6.59±0.73
7 35.36±1.22aB 18.59±0.91 8.35±0.82AB
14 36.09±0.81aAB 18.81±0.85 8.10±0.65
21 35.08±0.92a 17.93±0.68 7.14±0.65
Top round 0 34.09±0.70AB 17.74±0.44 7.55±0.61
7 35.07±0.75B 19.00±0.66 7.93±0.77AB
14 36.22±1.16AB 19.98±0.91 8.59±0.82
21 34.94±1.22 18.64±0.90 7.66±0.78
Eye of round 0 35.86±1.07A 17.45±0.91 8.29±0.83
7 40.48±1.52A 17.78±0.55 9.12±0.69AB
14 39.42±1.12A 18.53±0.88 8.48±0.72
21 38.85±1.28 18.34±0.82 9.07±0.9
Bottom round 0 34.21±1.06AB 18.10±0.89 8.28±0.85
7 37.51±1.01AB 19.39±0.57 8.90±0.51AB
14 36.34±0.98AB 18.37±0.50 8.35±0.52
21 34.62±1.04 18.34±0.75 7.55±0.65
Brisket 0 34.17±0.68AB 19.24±0.48 8.77±0.39
7 36.23±0.83B 21.19±0.45 9.78±0.37A
14 36.30±0.54AB 20.10±0.92 8.98±0.52
21 35.57±0.85 20.88±0.36 9.39±0.26