Table 1. Comparison of pH and color of hydrated beef with Korea cattle

Traits		Hanwoo	Chikso	Heugu
Raw sample	pH	5.39±0.01^b	5.35±0.01^c	5.51±0.01^a
	CIE L*	36.27±0.86^b	40.49±1.00^a	31.32±1.18^c
	CIE a*	24.55±2.92^ab	28.01±1.06^a	21.01±0.91^b
	CIE b*	12.04±1.25^b	14.56±0.95^a	9.29±0.48^c
Cooked sample	pH	5.67±0.03^b	5.54±0.01^c	5.78±0.01^a
	CIE L*	39.46±0.80^a	32.53±0.75^b	29.63±0.71^c
	CIE a*	7.81±0.80	8.94±0.78	9.22±0.15
	CIE b*	10.20±0.45^a	8.43±0.41^b	8.54±0.32^b

All values are mean±SD.
Means sharing the same letters within a row are not significantly different at p<0.05 by Duncan’s multiple range test.