Table 5.
Pearson correlation coefficients between measured variables of chicken breast meat
| Variables | pH | L* | a* | b* | CL | PL | TBARS | TPS | SPS | MPS | Q value |
|---|---|---|---|---|---|---|---|---|---|---|---|
| pH | 1 | 0.002 | −0.017 | 0.039 | −0.119 | −0.152* | −0.035 | 0.116 | 0.163* | 0.050 | 0.231** |
| L* | 1 | −0.049 | 0.221** | −0.162* | −0.308*** | −0.201** | 0.266*** | 0.233** | 0.198** | 0.263*** | |
| a* | 1 | −0.385*** | −0.280*** | −0.074 | −0.294*** | 0.183* | 0.182* | 0.124 | −0.069 | ||
| b* | 1 | −0.101 | −0.245*** | 0.401*** | −0.096 | −0.074 | −0.078 | 0.118 | |||
| CL | 1 | 0.422*** | 0.365*** | −0.306*** | −0.333*** | −0.191* | −0.373*** | ||||
| PL | 1 | 0.233** | −0.421*** | −0.497*** | −0.240** | −0.562*** | |||||
| TBARS | 1 | −0.420*** | −0.377*** | −0.308*** | −0.273** | ||||||
| TPS | 1 | 0.638*** | 0.890*** | 0.453*** | |||||||
| SPS | 1 | 0.217** | 0.496*** | ||||||||
| MPS | 1 | 0.280** | |||||||||
| Q value | 1 |
L*, lightness; a*, redness; b*, yellowness; CL, cooking loss; PL, pressing loss; TBARS, thiobarbituric acid-reactive substances; TPS, total protein solubility; SPS, sarcoplasmic protein solubility; MPS, myofibrillar protein solubility; Q value, the impedance change ratio.
*
p<0.05;
**
p<0.01;
***
p<0.001.