Table 7. Sensory evaluation of coarsely-and finely-marbled 1+ grade Hanwoo loins
Item | Marbling type |
Fineness | Coarseness |
Beefy flavor | 4.01±0.07a | 3.74±0.11b |
Umami taste | 4.11±0.09a | 3.85±0.06b |
Juiciness | 4.50±0.11 | 4.24±0.13 |
Tenderness | 4.19±0.13 | 4.07±0.17 |
Overall acceptability | 4.30±0.09 | 4.24±0.09 |
Score distribution: Beef flavor: intensity of beefy flavor, (1) very weak to very strong (6); juiciness: (1) very dry to extremely juicy (6); umami taste: intensity of umami taste, (1) very weak to very strong (6); tenderness: (1) very tough to very tender (6); overall acceptability: (1) extremely dislike to extremely like (6).
Means within a same row with different superscripts differ significantly p<0.05.