Table 2 Effect of high-pressure processing on collagen content (g/100 g) of Hanwoo beef marinated with different sauces 7-day storage

Traits	Treatment	Marination						SEM
Traits	Treatment	Brine solution	Soy sauce	Fish sauce	Soy-fish sauce	Fish-soy sauce	Fish- soy- meat sauce	SEM
Total collagen	Non-HPP	0.26^C	0.35^B	0.34^AB	0.30^BC	0.32^AB	0.42^A	0.05
Total collagen	HPP	0.23	0.32	0.29	0.30	0.40	0.24	0.06
Insoluble collagen	Non-HPP	0.12	0.23	0.26	0.14	0.16	0.20	0.05
Insoluble collagen	HPP	0.14	0.15	0.13	0.21	0.40	0.14	0.01
Soluble collagen	Non-HPP	0.15	0.12	0.07	0.16	0.16	0.21^a	0.04
Soluble collagen	HPP	0.10	0.17	0.16	0.15	0.12	0.10^b	0.03

Means within each column with different letters (^{a, b}) are significantly different (p<0.05).
Means within each row with different letters (^A–C) are significantly different (p<0.05).
HPP, high-pressure processing.