Table 10.

Pearson correlation coefficients among carcass traits and physico-chemical and sensory characteristics of loin in Korean cattle steers

Item	Moisture	Protein	Fat	Cooking loss	Shear force	pH	L*	a*	b*	Tenderness	Juiciness	Flavor	Overall acceptability
Slaughtering age	−0.19	−0.15	0.14	−0.09	−0.06	0.04	0.14	0.03	0.14	0.36	0.45	0.43	0.52
Carcass weight	−0.14	−0.12	0.11	−0.18	−0.01	0.27	0.21	0.36*	0.33*	0.46	0.51	0.38	0.52
LM area	−0.43**	−0.42**	0.41**	−0.21	−0.20	−0.09	0.22	0.23	0.25	0.66*	0.75**	0.53	0.74**
Fat thickness	−0.07	−0.01	0.07	−0.13	0.14	0.19	0.14	0.26	0.35*	0.05	0.32	0.02	0.40
Marbling	−0.77***	−0.80***	0.76***	−0.32*	−0.33*	−0.37*	0.59***	0.46***	0.68***	0.55	0.82**	0.43	0.88***
Quality grade	−0.75***	−0.75***	0.73***	−0.37*	−0.30*	−0.39**	0.57***	0.41**	0.66***	0.51	0.81**	0.38	0.87***
Yield grade	−0.01	−0.07	−0.001	0.20	−0.14	−0.36*	−0.12	−0.22	−0.33*	0.26	0.10	0.37	0.10
Yield index	−0.04	−0.10	0.04	0.10	−0.19	−0.28	−0.12	−0.26	−0.33*	0.14	−0.09	0.13	−0.16
Meat color	0.21	0.03	−0.13	0.24	0.03	−0.04	−0.11	−0.27	−0.30*	−0.20	−0.11	−0.14	−0.06
Texture	0.55***	0.47**	−0.53***	0.42**	0.14	0.35*	−0.32*	−0.32*	−0.49***	−0.32	−0.56	−0.64*	−0.76**
Maturity	0.09	0.08	−0.06	0.07	0.01	0.09	−0.07	0.02	−0.04	−0.20	−0.15	0.09	−0.03
Moisture	-	0.91***	−0.98***	0.41**	0.29*	0.33*	−0.57***	−0.44**	−0.62***	−0.62*	−0.77**	−0.29	−0.71**
Protein		-	−0.93***	0.26	0.36*	0.20	−0.67***	−0.44**	−0.63***	−0.55	−0.77**	−0.32	−0.76**
Fat			-	−0.41**	−0.30*	−0.31*	0.59***	0.41**	0.60***	0.56	0.73**	0.30	0.70*
Cooking loss				-	0.13	0.15	−0.15	−0.06	−0.23	−0.52	−0.69*	−0.28	−0.67*
Shear force					-	−0.05	−0.35*	−0.25	−0.27	−0.32	−0.54	−0.19	−0.58
pH						-	0.06	0.02	−0.07	−0.29	−0.14	−0.42	−0.15
L*							-	0.41**	0.67***	0.36	0.51	0.20	0.51
a*								-	0.76***	0.28	0.51	0.16	0.54
b*									-	0.04	0.30	−0.03	0.36
Tenderness										-	0.92***	0.77**	0.84**
Juiciness											-	0.68*	0.96***
Flavor												-	0.76**

LM, longissimus muscle.

^*p<0.05;

^**p<0.01;

^***p<0.001.