Table 1. Carcass traits1) of Hanwoo steers used for sampling in the present study
| Item | Marbling type |
| Fineness | Coarseness |
| Beef marbling score | 6.30±0.15 | 6.80±0.13 |
| Back-fat thickness (mm) | 15.30±1.67 | 15.20±0.79 |
| Loin area (cm2) | 101.90±3.41 | 101.10±2.82 |
| Carcass weight (kg) | 469.00±14.55 | 467.60±14.55 |
| Yield index | 63.84±1.13 | 63.83±0.59 |
| Meat color | 4.90±0.10 | 5.00±0.00 |
| Fat color | 2.90±0.10 | 3.00±0.00 |
| Texture | 12.10±0.10 | 12.00±0.00 |
| Maturity | 2.00±0.00 | 2.10±0.10 |
The carcass traits were determined according to the Korean Carcass Grading System (KAPE, 2017).