Table 1. Interaction between carcass quality grade and end-point cooking temperature on quality traits of Hanwoo longissimus dorsi muscles

Traits	QG 11)			QG 1++2)			SEM	F value
	Raw	60℃	82℃	Raw	60℃	82℃		QG	Cook temp.3)	QG* Cook temp.
Moisture (%)	56.9	48.9	47.3	50.6	45.4	41.6	1.2	10.2**	11.8**	0.26
IMF (%)	19.2	27.3	27	30.4	35.4	36.3	1.4	23.6***	5.1*	0.21
Fat intake	19.2	22.6	20	30.4	29.3	27.2	1.2	21.6**	0.6	0.63
pH	5.62	5.54	5.67	5.49	5.52	5.54	0.1	3.4	0.2	1.46
CIE L*	41.2	52	26	41.3	52.5	31.5	2	1.2	54.0***	0.88
CIE a*	20.6	19.6	9.8	20.8	19.4	8.4	1.1	0.2	71.9***	0.32
CIE b*	16.2	20.2	10.1	16.6	20.1	11.1	0.8	0.7	110.1***	0.39
WBSF (kgf)	2.06	3.14	3.58	1.82	2.75	3.12	0.14	4.8*	25.1***	0.16
Cooking loss (%)	.	17.13	26.1	.	17.23	25.2	1.21	0.1	29.5***	0.1
TBARS mgMa/kg	0.32	0.37	0.53	0.32	0.54	0.64	0.5	8.15**	20.25***	3.81*
df4)	25-2