Table 2. Proximate composition, color and quality traits of coarsely-and finely-marbled 1+ grade Hanwoo loins

Item Marbling type
Fineness Coarseness
Proximate composition
 Protein (%) 18.79±0.18 18.23±0.35
 Moisture (%) 59.34±0.24 58.96±1.04
 Crude fat (%) 19.88±0.46 20.65±1.28
 Collagen (%) 2.07±0.04 2.05±0.07
Color traits
 L* (Lightness) 37.89±0.76 36.41±0.50
 a* (Redness) 20.85±0.70 21.98±0.59
 b* (Yellowness) 10.87±0.64 11.55±0.46
 Chroma 23.54±0.89 24.84±0.73
 Hue angle 27.35±0.87 27.65±0.47
Technological quality traits
 Cooking loss (%) 22.74±0.77 23.16±0.61
 Shear force (kgf) 2.80±0.15 2.74±0.10
 Water holding capacity (%) 54.64±1.29 56.62±1.37