Table 2. Meat quality characteristics of Hanwoo and Vietnamese yellow cattle longissimus lumborum muscles

Item	Moisture (%)	Fat (%)	Protein (%)	pH	WHC (%)
Hanwoo	59.67±4.09^b	20.17±5.32^a	18.26±1.04^a	5.54±0.06^b	64.44±1.75^a
VYC	71.79±1.37^a	3.52±0.53^b	19.47±6.03^a	5.89±0.06^a	60.70±2.28^b

Means within column with different superscripts are different at p<0.05.
WHC, water holding capacity; VYC, Vietnamese yellow cattle.