Table 8
Effects of physical forms of concentrate on carcass characteristics in Hanwoo steers

Items	FC1)	GC2)	T- test3)
Yield traits
Cold carcass, kg	405.94 ± 2.084)	429.57 ± 1.67	0.0542
Backfat thickness, mm	16.88 ± 0.26	17.96 ± 0.22	0.4892
Longissmus muscle area, cm2	83.59 ± 0.48	91.00 ± 0.44	0.0178
Yield index	62.30 ± 0.17	61.71 ± 0.14	0.5568
Yield grade,%
A	0.05)	0.0
B	58.8	47.8
C	41.2	52.2
Quality traits
Marbling score6)	5.88 ± 0.12	6.96 ± 0.06	0.0650
Meat color7)	4.88 ± 0.02	4.65 ± 0.02	0.1014
Fat color8)	2.94 ± 0.01	2.78 ± 0.02	0.1735
Texture9)	1.24 ± 0.03	1.04 ± 0.01	0.0729
Maturity10)	2.35 ± 0.03	2.57 ± 0.02	0.1931
Quality grade,%
1++	29.4	43.5
1+	29.4	43.5
1	17.7	8.7
2	23.5	4.3