Table 5
Meat quality traits of Hanwoo steers fed with different supplementary hay

RSMHTHSEMP value
pHultimate5.605.635.600.010.41
CIE L*42.8944.2042.710.600.65
CIE a*20.80ab21.32a18.82b0.330.02
CIE b*10.39a10.83a9.46b0.18<0.01
Drip loss (%)6.556.685.090.310.16
Water-holding capacity (%)55.3656.7956.101.080.13
Cooking loss (%)31.2531.5730.820.220.24
Shear force (kg)6.21a4.40b4.80ab0.250.04
Hardness (kg)7.44a5.75b6.26ab0.230.03
Springiness (cm)0.510.510.510.010.62
Cohesiveness0.43a0.36b0.42a0.010.02
Gumminess (kg)3.22a2.10b2.62ab0.130.02
Chewiness (kg.cm)1.62a1.06b1.34ab0.060.02
Resilience0.25a0.19b0.22a0.01<0.01