Table 3. Correlation coefficients (r) between muscle fiber characteristics and beef quality traits.

Measurements	Fiber density			Cross-sectional area			Fiber area composition
	Type I	Type IIA	Type IIX	Type I	Type IIA	Type IIX	Type I	Type IIA	Type IIX
pH	0.10	0.15	−0.31*	−0.01	−0.04	−0.04	0.26*	0.52**	−0.59***
Moisture content	0.03	−0.18	0.37**	0.06	−0.07	−0.01	0.12	−0.67***	0.48**
Fat content	−0.08	0.13	−0.38**	−0.05	0.07	0.16	−0.22	0.60***	−0.38**
Myoglobin content	0.71***	0.70***	0.33*	−0.67***	−0.71***	−0.68***	0.42**	0.17	−0.30*
CIE L*	0.18	0.06	0.31*	−0.06	−0.06	−0.05	−0.02	−0.29*	0.28*
CIE a*	0.58***	0.71***	0.16	−0.60***	−0.51**	−0.40**	0.11	0.36*	−0.43**
CIE b*	0.66***	0.73***	0.17	−0.62***	−0.61***	−0.52**	0.29*	0.24*	−0.40**
Drip loss	−0.10	−0.15	0.23	0.07	0.00	−0.05	0.09	−0.56***	0.44**
Cooking loss	0.02	0.09	0.09	−0.02	−0.07	−0.06	0.19	0.00	−0.02
WBSF1)	−0.56***	−0.67***	−0.18	0.64***	0.51**	0.36*	−0.09	−0.23	0.26*
Sarcomere length	0.62***	0.58***	0.24*	−0.50**	−0.60***	−0.60***	0.48**	0.11	−0.27*

¹⁾Warner-Bratzler shear force. *p<0.05; **p<0.01; ***p<0.0001.