Table 10.

Stepwise regression predicting traits associated with eating experience and purchasing intent (dependent variables) using noninvasive early postmortem ventral surface loin traits (independent variables)

Dependent variable (trait)	Regression equation1	Model R2	Independent variables—Partial R2					Model P-value
			Extractable lipid	pH	Subjective firmness	Visual color	Visual marbling
Eating experience
Tenderness	y = −5.61 + 0.37a + 2.13b + 0.29c + 0.15d	0.13	0.07	0.05	0.02	0.00	–	<0.0001
Juiciness	y = −0.61 + 0.22a + 1.20b + 0.16c + 0.16e + 0.15d	0.09	0.05	0.02	0.01	0.00	0.01	<0.0001
Flavor	y = 22.00 − 2.70b + 1.04e − 0.83a − 0.99d + 0.20c	0.28	0.09	0.07	0.00	0.05	0.06	<0.0001
Purchasing intent
Aged chop color	y = −0.67 + 0.34d + 0.46b + 0.07c + 0.06e − 0.04a	0.26	−0.04	0.46	0.07	0.34	0.06	<0.0001
Aged chop marbling	y = −1.46 + 0.40a + 0.16e + 0.10d + 0.29b + 0.05c	0.52	0.46	0.00	0.00	0.01	0.04	<0.0001
Aged chop marbling2	y = −0.46 + 0.34e + 0.13c + 0.24b − 0.04d	0.28	–	0.24	0.13	−0.04	0.34	<0.0001

¹a = extractable lipid; b = ultimate pH; c = ventral firmness; d = ventral color; e = ventral marbling.

²Prediction of chop marbling without extractable lipid included as a candidate variable.