Table 3.

Standardized partial regression coefficient of image analysis traits on unit price from analysis of variance for each meat quality

IAT	Standardized partical regression coefficient
	MQ2	MQ3	MQ4	MQ5
	n = 50	n = 269	n = 786	n = 702
M. longissimus dorsi
Area	4.34**	9.12**	15.46**	11.31**
Marbling percentage	3.15**	1.59	6.38**	10.31**
Coarseness index	2.07*	1.91	3.48**	3.98**
M. semispinalis capitis
Area	2.67*	3.28**	5.38**	2.62**
Coarseness index	0.36	1.44	1.11	−2.48*
M. semispinalis dorsi
Area	4.18**	4.92**	8.94**	4.65**
Marbling percentage	2.29*	2.61**	4.98**	8.74**
Coarseness index	2.95**	1.18	−1.02	−0.43
M. trapezius dorsi
Area	3.43**	3.80**	9.21**	6.77**
Marbling percentage	1.78	−0.73	3.33**	6.85**
Thickness	4.10**	3.17**	7.60**	6.47**
New fineness index	1.09	0.42	8.13**	6.92**
Coarseness index	4.16**	0.95	−2.28*	−0.31
M. latissimus dorsi
Area	4.72**	6.23**	6.61**	6.18**
Marbling percentage	1.54	−0.77	3.11**	7.40**
Thickness	4.00**	4.91**	5.69**	7.84**
New fineness index	2.75*	2.14*	5.61**	7.00**
Coarseness index	3.29**	2.29*	−0.32	2.35*
Target field
Area	6.24**	4.48**	3.59**	2.13*
Thickness	3.88**	2.87**	2.60**	1.31
IF area	5.58**	2.90**	−1.26	−3.18**
IF area percentage	3.96**	0.82	−4.84**	−5.28**
SF area	4.67**	−1.50	−6.81**	−4.34**
SF area percentage	2.59*	−3.79**	−9.98**	−5.88**

IAT, image analysis traits; MQ, meat quality grade; IF, intermuscular fat; SF, subcutaneous fat.

^*p<0.05;

^**p<0.01.