Table 4. Correlation coefficients between sensory panel scores and shear force (kg/cm²) on primal cut basis.

	Flavor	Juiciness	Tenderness	Overall palatability
All cuts	0.18	−0.27	−0.66***	−0.54**
Ansim	0.23	−0.22	−0.75***	−0.72***
Dungsim	0.13	−0.39*	−0.76***	−0.68***
Chaekeut	0.17	−0.34	−0.72***	−0.74***
Moksim	0.06	−0.12	−0.46*	−0.48*
Abdari	0.11	−0.08	−0.34	−0.45*
Udun	0.14	−0.15	−0.48*	−0.52*
Suldo	0.09	−0.07	−0.36	−0.44*
Yangjee	0.16	−0.26	−0.58**	−0.62**
Satae	0.03	−0.12	−0.23	−0.32
Kalbi	0.18	−0.35	−0.55**	−0.58**

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