Table 2. Comparison of meat quality characteristics between bovine skeletal muscles

Measurements	Muscles¹⁾
Measurements	LT	PM	SM	ST
pH	5.59±0.02^ab	5.55±0.03^b	5.60±0.03^a	5.48±0.03^c
Moisture content (%)	67.08±1.32^c	70.25±0.79^b	70.82±1.65^b	73.01±0.67^a
Fat content (%)	12.46±0.95^a	9.58±0.69^b	8.16±1.34^c	7.27±0.60^c
Myoglobin content (mg/g)	5.50±0.69^bc	7.55±0.57^a	6.11±0.28^b	5.13±0.33^c
CIE L*	39.15±0.91^b	40.84±1.35^a	38.94±0.93^b	41.07±1.14^a
CIE a*	25.67±0.85^b	29.88±0.99^a	23.45±0.56^c	21.58±0.61^d
CIE b*	11.94±0.33^b	13.92±0.47^a	11.85±0.28^b	10.90±0.31^c
Drip loss (%)	1.08±0.14^c	1.23±0.07^bc	1.37±0.14^ab	1.48±0.10^a
Cooking loss (%)	38.91±1.56	40.12±1.40	39.99±2.03	39.11±1.96
WBSF²⁾ (N)	60.07±4.80^b	37.34±3.92^c	74.28±6.96^a	75.07±4.70^a
Sarcomere length (μm)	2.07±0.17^bc	2.47±0.12^a	2.24±0.06^b	2.03±0.10^c