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.