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. 2023 Feb 10;102(5):102571. doi: 10.1016/j.psj.2023.102571

Table 5.

Male correlations of various meat quality traits and associated myopathies.

LW BY TY WS WB SM WT TF Thickness3 Length1 Width2
LW • • • • • • • • • •
BY 0.66*** • • • • • • • • •
TY 0.61*** 0.79*** • • • • • • • •
WS 0.80*** 0.74*** 0.47*** • • • • • • •
WB 0.77*** 0.94*** 0.60*** 0.90*** • • • • • •
SM -0.55*** -0.26* -0.36** -0.38** -0.32** • • • • •
WT 0.65*** 0.65*** 0.63*** 0.66*** 0.70*** -0.38** • • • •
TF 0.02 0.20 0.02 0.15 0.25 0.12 0.11 • • •
Thickness 0.92*** 0.84*** 0.69*** 0.87*** 0.89*** -0.46*** 0.75*** 0.13 • •
Length 0.99*** 0.71*** 0.67*** 0.79*** 0.76*** -0.52*** 0.65*** 0.01 0.91*** •
Width 0.97*** 0.72*** 0.68*** 0.79*** 0.75*** -0.50*** 0.66*** 0.02 0.92*** 0.98***

Abbreviations: BY, breast yield; FT, feathered tender; LW, live weight; SM, spaghetti meat; TY, tender yield; WB, woody breast; WS, white striping; WT, woody-like tender.

*P < 0.05, **P < 0.01, ***P < 0.001. Significance was determined at P < 0.05 using Spearman p correlation values.

1

Measured in mm at the top of the fillet in the cranial region to the tip of the fillet in the caudal region.

2

Measured in mm at 1/3 the caudal end of the fillet.

3

Measured in mm at the thickest part of the cranial region of the fillet.