Table 1. Effects of mixed bone and brisket meat on physicochemical characteristics of shank and rib extracts in Hanwoo

Items1)		pH	Salinity (%)	Sugar contents (%)	Turbidity (%)
T1		8.24	2.57	3.17	2.28
T2		8.12	1.63	1.97	2.32
T3		6.56	3.03	3.53	2.80
T4		6.31	0.80	1.23	2.14
T5		6.85	1.27	1.63	2.89
T6		6.36	2.63	3.30	2.69
SEM		0.19	0.19	0.21	0.04
p-value	R2)	***	***	***	***
	M3)	*	*	**	***
	B4)	***	***	***	***
	R×M5)	*	***	***	***
	R×B6)	***	-	-	***