Table 9.
Pearson correlation coefficients between carcass traits and physico-chemical characteristics of loin in Korean cattle steers
| Item | Carcass weight | LM area | Fat thickness | Marbling | Quality grade | Yield grade | Yield index | Meat color | Texture | Maturity |
|---|---|---|---|---|---|---|---|---|---|---|
| Slaughtering age | 0.41** | 0.36* | 0.12 | 0.18 | 0.24 | 0.02 | −0.10 | −0.31* | −0.44** | 0.11 |
| Carcass weight | - | 0.61*** | 0.34* | 0.21 | 0.22 | −0.27 | −0.39** | −0.25 | −0.20 | 0.14 |
| LM area | - | 0.16 | 0.46** | 0.44** | 0.17 | 0.01 | 0.03 | −0.35* | 0.13 | |
| Fat thickness | - | 0.23 | 0.24 | −0.80*** | −0.96*** | −0.11 | −0.36* | −0.05 | ||
| Marbling | - | 0.98*** | −0.07 | −0.12 | −0.09 | −0.75*** | −0.06 | |||
| Quality grade | - | −0.08 | −0.14 | −0.13 | −0.78*** | −0.07 | ||||
| Yield grade | - | 0.86*** | 0.17 | 0.23 | −0.05 | |||||
| Yield index | - | 0.18 | 0.27 | 0.05 | ||||||
| Meat color | - | 0.22 | 0.01 | |||||||
| Texture | - | −0.17 |
LM, longissimus muscle.
*
p<0.05;
**
p<0.01;
***
p<0.001.