Table 4. Storage stability coarsely-and finely-marbled 1+ grade Hanwoo loins

Item Storage days Marbling type
Fineness Coarseness
pH 0 5.50±0.03 5.55±0.02
7 5.60±0.04 5.60±0.03
14 5.57±0.02 5.60±0.01
TBARS (mg MA/kg meat) 0 0.25±0.03 0.26±0.04
7 0.41±0.02b 0.56±0.04a
14 0.49±0.04b 0.91±0.14a
VBN (mg%) 0 6.82±0.20b 7.83±0.36a
7 7.33±0.25 8.04±0.37
14 7.65±0.15b 8.96±0.47a
Means within a same row with different superscripts differ significantly p<0.05.
TBARS, 2-thiobarbituric acid reactive substance; VBN, volatile basic nitrogen.