Table 3. Correlation coefficients (r) between histochemical characteristics and meat quality traits for 8 major muscles of Hanwoo cattle.

Measurements		Fiber number percentage			Fiber area percentage			Fiber diameter
		Type I	Type II A	Type II B	Type I	Type II A	Type II B	Type I	Type II A	Type II B
Fat (%)		0.01	−0.65***	0.37**	−0.04	−0.58***	0.34**	−0.02	−0.13	0.15
Moisture (%)		0.01	0.68***	−0.40***	0.02	0.57***	−0.39***	0.14	0.24*	−0.03
Myoglobin (mg/g)		0.77***	−0.20	−0.54***	0.79***	−0.16	−0.60***	0.45***	−0.32**	−0.53***
Collagen (%)		0.16	0.24*	−0.27*	0.27*	0.19**	−0.36**	0.35**	0.19	−0.25*
Color	CIE L*	−0.18	−0.42***	0.40***	−0.24*	−0.50***	0.53***	−0.33**	−0.30*	0.23
	CIE a*	0.73***	−0.33**	−0.43***	0.72***	−0.23	−0.49***	0.32**	−0.31**	−0.57***
	CIE b*	−0.11	−0.63***	0.46***	−0.06	−0.67***	0.49***	−0.21	−0.48***	−0.07
Drip loss (%)		−0.47***	0.45**	0.14	−0.51***	0.49***	0.14	−0.20	0.33**	0.39***
Cooking loss (%)		−0.52***	0.61***	0.08	−0.53***	0.57***	0.10	−0.19	0.35**	0.30*
WBSF 1 (kg/cm2)		−0.08	0.62***	−0.30*	−0.03	0.63***	−0.39***	0.26*	0.48***	0.06
Sarcomere (µm)		0.08	−0.58***	0.27*	0.02	−0.63***	0.40***	−0.35**	−0.69***	−0.19

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

¹Warner-Bratzler shear force