Table 6.

Correlation among carnosine content, drip loss, meat color, and shear force of longissimus dorsi muscle in finishing pigs

Index	Drip loss 24 h	Drip loss 48 h	L* 45 min	a* 45 min	b* 45 min	L* 24 h	a* 24 h	b* 24 h	Shear force
Carnosine	−0.32	−0.58**	−0.45*	0.15	−0.22	−0.50*	0.18	−0.02	−0.42

Drip loss (n = 8); L*, lightness (n = 8); a*, redness (n = 8); b*, yellowness (n = 8); Shear force (n = 6); Carnosine, carnosine content in longissimus dorsi muscle (n = 6–8 [correlation between carnosine and shear force, n = 6; otherwise n = 8]).

^*0.01<p<0.05;

^**p<0.01.

Correlation analysis was performed by a Pearson’s linear regression test.