Table 2. Meat quality properties of longissimus lumborum muscle by cattle breeds

Items	Cattle breed
Items	Chikso	BHW	JBC	Hanwoo
CIE L*	34.67±1.04^b	33.31±2.70^b	33.60±1.50^b	38.13±3.05^a
CIE a*	19.36±1.54^c	18.90±1.61^c	20.89±1.64^b	23.46±1.66^a
CIE b*	7.79±1.07^c	8.40±0.78^bc	9.09±0.71^b	11.1±1.17^a
Shear force (kgf)	5.71±1.63^a	4.48±0.56^b	5.93±0.69^a	3.90±0.69^b
Cooking loss (%)	21.01±4.15^a	16.20±3.59^b	19.87±2.82^a	18.22±2.07^ab
pH	5.67±0.10^a	5.45±0.06^b	5.54±0.13^b	5.66±0.13^a

Means in a same row with different superscripts differ significantly (p<0.05).
BHW, black Hanwoo; JBC, Jeju black cattle.