Table 7. Correlation coefficients between shear force, cooking loss and cathepsin B and L activities, hydroxyproline, Glu contents in grass carp muscle.

	shear force	P value	cooking loss	P value
Cathepsin B	−0.876	<0.05	+0.854	<0.05
Cathepsin L	−0.704	0.118	+0.828	<0.05
Hydroxyproline	+0.920	<0.01	0.655	0.158
Glu	+0.685	0.134	nd	nd

nd = correlation not-determined.