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

Table 6.

Female correlations of various meat quality traits and associated myopathies.

LW BY TY WS WB SM WT TF Thickness3 Length1 Width2
LW • • • • • • • • • •
BY 0.79*** • • • • • • • • •
TY 0.78*** 0.87*** • • • • • • • •
WS 0.85*** 0.86*** 0.76*** • • • • • • •
WB 0.82** 0.91*** 0.78*** 0.89*** • • • • • •
SM -0.45** -0.17 -0.21 -0.17 -0.21 • • • • •
WT 0.84*** 0.81*** 0.76*** 0.80*** 0.83*** -0.34** • • • •
TF 0.19 0.29* 0.25 0.30* 0.35** 0.16 0.30* • • •
Thickness 0.94*** 0.92*** 0.83*** 0.91*** 0.92*** -0.29* 0.87*** 0.27* • •
Length 0.98*** 0.79*** 0.80*** 0.83*** 0.80*** -0.45** 0.81*** 0.15 0.92*** •
Width 0.97*** 0.82*** 0.80*** 0.84*** 0.82*** -0.39*** 0.83*** 0.18 0.94*** 0.96***

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 < 0.001, ***P < 0.0001. 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.