Table 1. Range, mean, standard deviation (SD) and coefficient of variation (CV) of beef Longissimus dorsi muscle quality traits

Attribute	n	Range	Mean	SD	CV%
L*image	45	38.37–56.18	50.75	3.43	6.76
a*image	45	1.57–23.26	13.08	6.96	53.19
b*image	45	6.71–18.09	13.66	2.33	17.08
L*	45	37.18–49.72	41.67	4.08	9.79
a*	45	10.48–17.71	14.35	2.1	14.65
b*	45	8.14–15.24	10.44	1.89	18.08
pH	45	5.8–6.1	5.9	0.12	2.08
DL%	45	2.37–4.73	3.2	0.6	18.6
CL%	45	24.8–31.9	29.01	1.96	6.75
DM%	45	21.22–28.98	24.79	2.26	9.12
Moisture%	45	71.02–78.98	75.21	2.27	3.02
CP%	45	17.5–26.35	20.88	2.69	12.87
EE%	45	0.72–3.5	1.57	0.63	40.05
Ash%	45	0.88–1.67	1.28	0.21	16.1
TBARS	45	0.09–0.13	0.11	0.01	9.21
POV	45	0.99–2.65	1.85	0.35	18.8
FFA	45	0.02–0.06	0.04	0.01	26.37
TCC	45	4.93–5.16	5.09	0.05	0.98
TYMC	45	5.71–6.01	5.91	0.07	1.26
TVC	45	7.48–7.87	7.7	0.08	1.09

L*image, L*value from imaging analysis; a*image, a* value from image analysis; b*image, b* value from imaging analysis; n, sample size; CV, co-efficient of variation; DL, drip loss; CL, cooking loss; DM, dry matter; CP, crude protein; EE, ether extract; TBARS, thiobarbituric acid reactive substance; POV, peroxide value; FFA, free fatty acid; TCC, total coliform count; TYMC, total yeast-mould count; TVC, total viable count.