Table 2. Technological quality and meat color of 1⁺ grade longissimus thoracis muscles from Hanwoo cows and steers

Item	Steer	Cow
Cooking loss (%)	23.79±2.32	24.42±0.93
Warner-Bratzler shear force (kg)	2.81±0.17	2.65±0.18
Water holding capacity (%)	61.24±1.49	63.52±1.34
Meat color
Lightness (L*)	37.53±0.99	37.10±1.16
Redness (a*)	21.18±0.94	21.23±1.82
Yellowness (b*)	10.19±1.06	10.75±1.47
Chroma (c*)	23.52±1.30	22.49±2.31
Hue (h*)	25.41±1.36	26.35±1.47