Table 1. Proximate composition of beef striploin as affected by carcass quality grade

Variable	Quality grade				SEM	p-value
Variable	1++	1+	1	2	SEM	p-value
Moisture (%)	61.4^c	64.2^b	66.8^a	68.0^a	1.11	<0.001
Crude fat (%)	24.5^a	19.7^b	14.4^c	12.2^c	1.53	<0.001
Crude protein (%)	12.9^c	15.0^bc	17.6^ab	18.7^a	0.75	0.01
Ash (%)	1.17	1.08	1.12	1.14	0.02	0.39

Sample size; each quality grade (n=6).
Carcass quality grade (1++, 1+, 1, and 2) was assessed according to Korea Institute for Animal Products Quality Evaluation (KAPE, 2017).
Different superscripts in the same row indicate differences among quality grades (p<0.05).