Table 1. Carcass traits of Hanwoo steers as affected by back-fat thickness and quality grades
Traits | QG1+ | QG1 | SEM | F-value | BK1 | BK2 | BK3 | SEM | F-value |
Number | 26.00 | 22.00 | | | 8.00 | 34.00 | 8.00 | | |
Back-fat (mm) | 14.82 | 13.62 | 4.84 | 0.72 | 7.50c | 14.00b | 22.13a | 4.92 | 70.61*** |
Rib eye (cm2) | 88.11 | 87.05 | 9.14 | 0.16 | 85.88 | 88.47 | 84.50 | 9.20 | 0.71 |
Carcass weight (kg) | 428.26 | 413.00 | 47.50 | 1.23 | 401.25b | 422.06ab | 445.25a | 47.38 | 1.79 |
Yield index1) | 63.33 | 64.30 | 3.65 | 0.84 | 68.26a | 64.03b | 57.88c | 3.68 | 50.62*** |
Yield grade2) | 2.44 | 2.10 | 0.71 | 2.95 | 1.25c | 2.44b | 3.00a | 0.72 | 26.29*** |
Maturity3) | 2.19 | 2.14 | 0.38 | 0.15 | 2.25 | 2.16 | 2.13 | 0.38 | 0.25 |
Marbling4) | 6.41a | 4.57b | 1.05 | 157.07*** | 4.75b | 5.78a | 5.63a | 1.05 | 3.24* |
Meat color5) | 4.89 | 5.14 | 0.62 | 2.03 | 5.38 | 4.94 | 5.00 | 0.64 | 1.56 |
Fat color6) | 2.96 | 3.05 | 0.29 | 0.99 | 3.13 | 2.97 | 3.00 | 0.29 | 0.91 |
Texture7) | 1.04 | 1.14 | 0.28 | 1.72 | 1.25 | 1.06 | 1.13 | 0.31 | 1.21 |
Month | 29.33 | 29.10 | 1.65 | 0.24 | 28.88 | 29.47 | 28.88 | 1.61 | 0.72 |
Yield index = [68.184 − {0.625 × Back-fat thickness (mm)}] + {0.130 × Rib eye area (cm2)} − {0.024 × Carcass weight (kg)} + 3.23.
Yield grade was scored as: Yield grade 1 means the value of yield index ≥67.20; yield grade 2 means the value of yield index between 63.30 to 67.20, and yield grade 3 means the value of yield index ≤63.30.
Maturity ranges from youthful to mature.
Marbling grade ranges from 1 to 9 (from trace to plentiful).
Meat color ranges from 1 to 7 (from light cherry red to dark red).
Fat color ranges from 1 to 7 (from white to yellow).
Texture ranges from 1 to 5 (from fine to coarse).
Signifies that different superscripts in the same row are significantly different.
p<0.05,
p<0.001.
QG1+, quality grade1+; QG1, quality grade1; BK1, back-fat thickness <10 mm; BK2, back-fat thickness 10 to 19 mm; BK3, back-fat thickness ≥19 mm.