Table 11.

Pearson correlation coefficient between carcass traits and chemical composition, and sensory characteristics and collagen and nucleotide contents of loin in Korean cattle steers

Item	Total collagen	Soluble collagen	Insoluble collagen	AMP	IMP	Inosine	Hypoxanthine
Slaughtering age	0.03	0.03	0.03	0.19	−0.17	0.16	0.18
Carcass weight	0.08	0.07	0.08	0.13	−0.23	−0.26	0.21
LM area	0.09	0.09	0.08	−0.03	−0.08	−0.35*	0.001
Fat thickness	−0.03	0.01	−0.05	−0.04	−0.13	0.02	0.18
Marbling	0.30*	0.27	0.29*	−0.21	0.17	−0.58***	−0.43**
Quality grade	0.32*	0.29*	0.31*	−0.19	0.17	−0.57***	−0.42**
Yield grade	0.13	0.12	0.12	0	0.25	0.02	−0.29*
Yield index	0.03	0.003	0.04	−0.02	0.16	−0.06	−0.22
Meat color	−0.23	−0.15	−0.26	0.16	0.06	−0.06	0.03
Texture	0.06	0.07	0.05	0.15	−0.19	0.22	0.23
Maturity	−0.16	−0.12	−0.17	−0.10	−0.18	−0.02	0.29*
Moisture	−0.14	−0.13	−0.14	0.11	−0.06	0.51***	0.45**
Protein	−0.27	−0.24	−0.27	0.19	−0.003	0.63***	0.41**
Fat	0.14	0.10	0.15	−0.14	0.07	−0.54***	−0.45**
Cooking loss	−0.01	0.03	−0.03	0.14	−0.08	0.35*	0.19
Shear force	−0.23	−0.24	−0.20	0.20	0.22	0.26	−0.04
pH	0.05	0.01	0.06	0.01	−0.61***	0.09	0.68***
L*	0.29*	0.17	0.35*	−0.17	−0.17	−0.43**	−0.15
a*	0.09	0.08	0.09	−0.10	−0.09	−0.29*	−0.10
b*	0.18	0.09	0.21	−0.20	−0.05	−0.41**	−0.22
Tenderness	0.75**	0.61*	0.72**	0.13	−0.32	−0.28	−0.31
Juiciness	0.79**	0.75**	0.69*	0.06	−0.55	−0.53	−0.12
Flavor	0.43	0.18	0.53	0.14	0.07	0.07	−0.18
Overall acceptability	0.70*	0.65*	0.63*	0.05	−0.49	−0.48	−0.02

AMP, adenosine mono-phosphate; IMP, inosine mono-phosphate; LM, longissimus muscle.

^*p<0.05;

^**p<0.01;

^***p<0.001.