Table 2. Characteristics of meat quality of longissimus lumborum among cattle groups

	JBC	Hanwoo	KBC	LS
Water contents (%)	59.67±5.60	57.81±1.52	59.81±3.10	NS
Crude protein (%)	18.39±2.42	18.45±0.98	17.61±1.04	NS
Crude fat (%)	20.13±4.22	20.56±2.90	19.63±3.51	NS
Crude ash (%)	0.75±0.19	0.89±0.11	0.79±0.08	NS
Temperature (°C)	4.60±0.67	5.67±1.10	4.54±0.75	NS
pH	5.59±0.16	5.71±0.23	5.43±0.13	NS
CIE L*	39.10±4.29	41.36±2.35	43.18±4.06	NS
CIE a*	19.94±0.79	20.74±1.02	20.36±2.00	NS
CIE b*	9.52±0.56	10.67±1.02	10.41±1.02	NS
Cooking loss (%)	18.49±1.61	17.67±1.29	17.06±4.10	NS

Mean±SD.
JBC, Jeju black cattle; KBC, Korean black cattle; LS, level of significance; NS, not significant.