Table 2. pH values and proximate composition of Hanwoo beef with different quality grades

Quality grade pH Moisture (%) Protein (%) Fat (%) Ash (%)
1++ 5.3±0.081) 55.0±2.42d 17.7±0.28d 26.0±2.41a 0.76±0.05c
1+ 5.3±0.04 60.6±1.52c 19.5±0.27c 19.0±2.15b 0.85±0.05b
1 5.3±0.10 63.4±0.37b 19.3±0.22c 15.3±0.75c 0.87±0.03b
2 5.4±0.07 65.4±0.91b 20.5±0.37b 11.5±2.11d 0.98±0.03a
3 5.4±0.04 71.3±0.91a 21.3±0.36a 6.05±0.68e 0.99±0.01a
Different letters within the same column differ significantly (p<0.05).
Means±SE.