Mechanical texture profile of Hanwoo muscles as a function of heating temperatures

Table 1 Least square means of WBSF and TPA texture profiles for six Hanwoo steer muscles of raw meat and cooked at 70 °C after aged for 3 days

Muscles^ǂ	WBSF(kgf)		Hardness(kgf)^Ψ		Springiness		Cohesiveness		Chewiness
Muscles^ǂ	Raw	Cooked	Raw	Cooked	Raw	Cooked	Raw	Cooked	Raw	Cooked
PM	2.87^bY	3.99^cX	2.47^cbY	4.22^cX	1.04^aX	0.49^dY	0.01	0.01^b	0.16^aX	0.00^cY
LT	2.74^bY	4.30^bX	2.09^cY	5.86^bX	0.69^c	0.74^cb	0.01^Y	0.02^abX	0.04^b	0.02^c
GM	3.25^bY	4.56^bX	2.91^cbY	6.13^abX	0.93^abcX	0.70^cY	0.01	0.01^b	0.1^ab	0.08^bc
SM	4.01^bY	5.06^bX	3.19^bY	6.50^abX	0.98^ab	0.85^b	0.01^Y	0.01^aX	0.1^ab	0.24^b
BF	6.07^aY	7.59^aX	4.42^aY	7.71^aX	1.06^a	1.18^a	0.01^Y	0.02^aX	0.14^aY	0.48^aX
TB	7.64^aY	8.46^aX	6.42^aY	8.96^abX	0.76^bc	0.89^bc	0.01	0.01^b	0.09^ab	0.12^bc
SEM	0.92	0.29	0.32	0.51	0.09	0.07	0.001	0.002	0.02	0.06
F value (Muscle df 5/53; Treatment df 1/107)
Muscle	6.85^***	8.46^***	9.56^***	5.36^***	2.84^*	11.6^***	0.61	3.92^**	2.7^*	10.5^***
Treat.	7.50^**		115.32^***		4.38^*		2.27		4.33^*

^ǂPM, Psoas major; LT, Longissimus thoracis; GM, Gluteus medius; SM, Semimembranosus; BF, Biceps femoris; TB, Triceps brachi. ^a-c, means within each column with different superscripts are significantly different
^{X, Y}means within each row with different superscripts are significantly different
^***p < 0.001, ^**p < 0.01, ^*p < 0.05. df, degrees of freedom
^ΨHardness: the peak force that occurs during the first compression, Springiness = Length 2/Length 1; Cohesiveness = Area 2/Area 1; Chewiness = Hardness x Springiness x Cohesiveness (Fig. 2)

ISSN: 2055-0391