Table 6. Effects of TDN level of commercial concentrates on pH, TBARS, meat color, and myoglobin in longissimus muscle of Hanwoo steers during storage at 4°C

Items	Storage (days)	T1	T2	T3	T4	SEM	Pr>F
pH	0	5.64	5.56	5.56	5.58	0.012	0.77
	3	5.58	5.57	5.55	5.57	0.010	0.56
	6	5.56	5.53	5.53	5.59	0.009	0.90
	9	5.69	5.64	5.63	5.72	0.016	0.62
TBARS (mg MA/kg)	0	0.19	0.13	0.20	0.19	0.011	0.74
	3	0.32	0.35	0.32	0.37	0.018	0.56
	6	0.38	0.51	0.44	0.43	0.029	0.88
	9	0.53	0.57	0.54	0.50	0.032	0.13
Lightness (L*)	0	37.94	38.05	37.11	37.57	0.479	0.98
	3	33.34	32.49	31.78	33.26	0.464	0.26
	6	31.09	30.42	29.50	30.80	0.373	0.70
	9	30.38	29.60	28.91	30.15	0.430	0.44
Redness (a*)	0	27.18	25.85	26.42	25.31	0.376	0.50
	3	22.65	22.39	22.21	22.54	0.344	0.62
	6	18.30	18.43	17.72	20.35	0.346	0.29
	9	11.23	12.34	12.52	12.69	0.469	0.38
Yellowness (b*)	0	14.93	14.12	14.28	14.13	0.199	0.90
	3	12.18	11.81	11.30	12.20	0.231	0.35
	6	9.37	9.25	8.51	10.22	0.215	0.71
	9	6.56	7.07	6.62	7.40	0.276	0.16
DeoxyMb	0	16.42	16.68	16.47	16.01	0.168	0.81
	3	7.62	8.71	8.31	8.45	0.399	0.42
	6	10.67	11.36	10.56	10.63	0.190	0.17
	9	9.44	9.44	8.68	9.99	0.210	0.83
OxyMb	0	81.14	81.43	80.80	81.00	0.241	0.15
	3	77.64	75.01	72.73	75.38	0.755	0.66
	6	67.91	65.14	67.74	67.92	0.905	0.42
	9	45.77	39.72	41.19	46.94	1.764	0.59
MetMb	0	2.44	1.88	2.73	2.99	0.294	0.33
	3	14.74	16.29	18.96	16.17	0.811	0.83
	6	21.42	23.49	21.70	21.45	0.901	0.34
	9	44.79	50.83	50.13	43.07	1.813	0.65

TDN, total digestible nutrients; TBARS, 2-thiobarbituric acid reactive substances; DeoxyMb, deoxymyoglobin; OxyMb, oxymyoglobin; MetMb, metmyoglobin.