Table 3. Meat quality traits of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle
| Hanwoo Beef(grain-fed) | Hanwoo Beef(grass-fed) | American Beef(grain-fed) | Australian Beef(grass-fed) |
Muscle pH | 5.60±0.06B | 5.69±0.05AB | 5.65±0.12AB | 5.72±0.07A |
CIE L* | 41.64±2.52A | 34.01±2.00B | 35.05±0.96B | 35.37±1.08B |
CIE a* | 23.33±0.99A | 20.39±1.55B | 24.40±1.70A | 22.04±3.00AB |
CIE b* | 5.73±1.03AB | 7.44±0.61A | 6.24±0.97A | 4.30±2.02B |
Chroma | 24.03±1.20AB | 21.70±1.62B | 25.19±1.87A | 22.49±3.30AB |
Hue | 13.66±1.85B | 19.96±1.04A | 14.18±1.29B | 10.54±3.85C |
Drip loss (%) | 0.72±0.21C | 1.68±0.27AB | 1.57±0.28B | 1.98±0.2A |
Cooking loss (%) | 20.16±1.37B | 23.01±2.87A | 22.32±1.21AB | 23.84±1.23A |
Shear force (kg/cm2) | 2.01±0.42B | 4.11±1.03A | 3.92±0.87A | 4.97±0.60A |
Collagen (g/100g) | 0.89±0.21C | 1.27±0.20B | 1.34±0.16B | 1.86±0.15A |