Table 1. Carcass traits of Hanwoo beef with different quality grade (n=15)

Quality grade Marbling score Lean meat color1) Fat color2) Texture3) Bone maturity4) Carcass weight (kg) Back fat thickness (mm) Ribeye area (cm2) Yield index
1++ 9 4.3±0.335) 2.7±0.33 11.3±0.33 2.0±0.00 407.7±21.36 16.7±0.88 92.3±7.22 63.3±0.88
1+ 7 5.0±0.00 3.0±0.00 12.0±0.00 2.3±0.33 485.0±24.56 17.7±3.18 95.7±3.53 61.0±2.31
1 5 5.0±0.00 3.0±0.00 15.7±2.67 2.7±0.33 454.7±13.35 13.7±0.67 93.0±5.51 64.0±1.00
2 3 4.7±0.33 2.7±0.33 21.3±0.33 2.0±0.00 403.3±28.95 13.0±1.53 82.3±6.67 64.3±0.88
3 1 5.0±0.00 3.0±0.00 21.0±0.00 3.0±1.00 443.7±28.69 6.7±1.45 93.7±2.67 69.0±1.00
Lean meat color: 1, bright red; 7, dark red.
Fat color: 1, white; 7, yellowish.
Texture: 1, very fine; 3, very coarse.
Skeletal maturity: 1, youthful; 9, mature.
Mean±SEM.