Table 2. Correlation coefficients between meat quality traits and sensory panel scores of Hanwoo primal cuts¹⁾.

	Flavor	Juiciness	Tenderness	Overall palatability
Muscle pH	0.13	0.08	0.05	0.12
Meat color measurements
CIE L*	−0.09	−0.12	0.06	0.01
CIE a*	0.18	0.17	−0.22	0.16
CIE b*	−0.12	0.03	0.06	−0.11
Chroma	0.13	0.17	−0.14	0.25
hue	−0.06	0.03	0.09	−0.06
Drip loss (%)	−0.11	−0.22	−0.26	−0.32*
Cooking loss (%)	−0.18	−0.46**	−0.34*	−0.36*
Shear force (kg/cm2)	0.18	−0.27	−0.66***	−0.54**
Sarcomere length (um)	−0.05	−0.02	0.27	0.22

*p<0.05, **p<0.01, ***p<0.001.

¹⁾10 primal cuts: Ansim; Dungsim; Chaekeut; Moksim; Abdari; Udun; Suldo; Yangjee; Satae; Kalbi.