Table 1 Effect of high-pressure processing on technological quality traits of Hanwoo beef marinated with different sauces at 7-day storage

Traits	Treatment	Marination						SEM
Traits	Treatment	Brine solution	Soy sauce	Fish sauce	Soy-fish sauce	Fish-soy sauce	Fish- soy- meat sauce	SEM
pH	Non-HPP	5.22^b	5.25^b	5.23^b	5.30^b	5.27^b	5.34^b	0.04
pH	HPP	5.53^a	5.57^a	5.39^a	5.69^a	5.40^a	5.39^a	1.23
WBSF (kgf)	Non-HPP	2.90^bC	2.99^bBC	5.03^A	2.33^C	2.72^bC	3.47^bB	0.95
WBSF (kgf)	HPP	5.22^aA	5.17^aA	4.81^AB	3.25^C	4.46^aB	4.73^aAB	0.72
Cooking loss (%)	Non-HPP	20.90^bA	19.50^aA	21.30^aA	9.40^bC	17.09^bAB	18.60^bAB	4.39
Cooking loss (%)	HPP	25.20^aA	17.50^bBC	18.90^bAB	12.30^aC	23.00^aAB	21.50^aB	4.57

Means within each column with different letters (^{a, b}) are significantly different (p<0.05).
Means within each row with different letters (^A–C) are significantly different (p<0.05).
HPP, high-pressure processing; WBSF, Warner-Bratzler shear force.