Table 1.
Summary of qualitative evaluations
| Classification | Rater #1 | Rater #2 | |||
|---|---|---|---|---|---|
| †Goutallier | |||||
|
| |||||
| Grade 0–1 (low fat) | 11 | 9 | |||
|
| |||||
| Grade 2–4 (high fat) | 6 | 8 | |||
|
| |||||
| †Fuchs | |||||
|
| |||||
| Grade 0 (low fat) | 11 | 9 | |||
|
| |||||
| Grade 1–2 (high fat) | 6 | 8 | |||
|
| |||||
| Histology | |||||
|
| |||||
| Muscle Belly | Muscle/Tendon Junction | ||||
|
|
|
||||
| Rater #1 | Rater #2 | Rater #1 | Rater #2 | ||
|
| |||||
| Grade 0 | 1 | 1 | 1 | 4 | |
|
| |||||
| Grade 1 | 6 | 8 | 6 | 6 | |
|
| |||||
| Grade 2 | 3 | 3 | 6 | 4 | |
|
| |||||
| Grade 3 | 7 | 5 | 3 | 2 | |
|
| |||||
| Grade 4 | - | - | 1 | 1 | |
Data shown represents the number of specimens in each category for all raters.
†
Grading for both classification systems were grouped as low and high fat specimens.