Table 2
Least square means of WBSF and TPA texture profile as a function of muscle and cooking temperature at different ageing days of Hanwoo steer muscles

Muscles^ǂ	Cooking temp	WBSF(kg)		Hardness(kg) ^Ψ		Springiness		Cohesiveness		Chewiness
Muscles^ǂ	Cooking temp	3d	21d	3d	21d	3d	21d	3d	21d	3d	21d
Psoas major	55 °C	3.11	2.93^ab	3.46^b	3.71	0.82^a	0.48^b	0.01	0.01^b	-0.02^ab	−0.04
	70 °C	3.99	2.64^b	4.22^ab	4.08	0.49^b	0.41^b	0.01	0.01^b	0.005^aX	−0.05^Y
	85 °C	4.51	3.40^a	5.66^a	4.41^a	0.65^ab	0.86^a	0.02	0.03^a	−0.10^b	−0.1
Longissimus thoracis	55 °C	2.70^c	2.59^b	5.55	4.57	0.67	0.73	0.01^b	0.01^b	−0.02^a	0.06^a
	70 °C	4.30^b	2.63^b	5.74	5.47	0.74	0.69	0.02^b	0.01^b	0.02^a	0.06^a
	85 °C	5.06^a	3.47^a	5.86	4.92	0.84	0.79	0.04^a	0.04^a	−0.19^b	−0.18^b
Gluteus medius	55 °C	3.68^b	3.73^b	6.32	5.06	0.73	0.89	0.01^b	0.01^b	0.07^a	0.11^a
	70 °C	4.56^ab	3.30^b	6.13	5.72	0.7	0.65	0.01^b	0.02^b	0.08^a	0.04^a
	85 °C	5.09^a	3.88^a	5.52	6.01	0.79	0.96	0.03^a	0.04^a	−0.35^b	−0.19^b
Semimembranosus	55 °C	4.39^b	3.65^b	6.17^b	6.33	0.94	0.99	0.01^b	0.01^b	0.16	0.27
	70 °C	5.06^b	3.29^b	7.05^ab	6.68	0.92	0.83	0.02^b	0.01^b	0.21	0.09
	85 °C	5.84^a	3.92^a	8.49^a	6.5	0.98	0.96	0.03^a	0.04^a	0.03	0.08
Biceps femoris	55 °C	5.96^b	6.22^a	8.12^a	6.89^b	0.96	1.05	0.01^b	0.01^b	0.19	0.29
	70 °C	7.59^a	4.79^b	7.71^b	7.55^b	1.18^X	0.97^Y	0.02^b	0.02^b	0.48^X	0.13^Y
	85 °C	7.93^a	5.54^a	8.69^a	7.87^a	1.24	1.28	0.04^a	0.04^a	0.46	0.36
Triceps brachi	55 °C	8.34	7.11^a	9.56^a	5.34^b	1.01	0.77	0.01^b	0.01^b	0.29	0.11
	70 °C	8.46	4.00^b	8.96^b	6.7^b	0.89	0.97	0.01^b	0.02^b	0.12	0.09
	85 °C	8	6.73^a	9.32^a	7.02^a	1.24	1.14	0.04^a	0.05^a	0.58	−0.11
SEM		0.18	0.18	0.27	0.19	0.04	0.05	0.001	0.002	0.05	0.04
F value
Muscle		23.63^***	17.97^***	18.54^***	21.45^***	9.07^***	7.53^***	2.81^*	0.99	8.64^***	4.23^***
Temperature		4.97^**	10.75^***	1.27	5.44^**	2.45	7.21^***	52.7^***	77.9^***	0.72	3.45^*
Muscle*Temperature		4.63^***	3.25^***	1.59	0.45	0.95	0.83	1.4	0.42	2.22^*	0.96