Table 2.

Sample-weighted mean correlation coefficients of early (1 d) postmortem ventral loin surface instrumental lightness (L*) values with aged loin and chop quality parameters

Item	Total observations	Number of studies	Rho1	95% Confidence interval		Sampling variance
				Lower limit	Upper limit
Aged ventral surface
Lightness, L*	3,957	8	0.50	0.48	0.53	0.0011
Redness, a*	3,957	8	−0.09	−0.12	−0.06	0.0020
Yellowness, b*	3,957	8	0.32	0.29	0.35	0.0016
Visual color	4,108	9	−0.38	−0.40	−0.35	0.0016
Visual marbling	4,108	9	0.04	0.01	0.08	0.0022
Subjective firmness	4,108	9	−0.08	−0.11	−0.05	0.0022
Aged chop face
Lightness, L*	4,213	11	0.44	0.41	0.46	0.0017
Redness, a*	4,213	11	−0.05	−0.08	−0.02	0.0026
Yellowness, b*	4,213	11	0.31	0.28	0.33	0.0021
Visual color	4,108	9	−0.38	−0.40	−0.35	0.0016
Visual marbling	3,889	9	0.07	0.04	0.10	0.0023
Subjective firmness	3,180	7	−0.02	−0.06	0.01	0.0022
Sensory estimates
Instrumental tenderness2	5,075	11	−0.16	−0.19	−0.13	0.0021
Cook loss	5,073	11	0.20	0.17	0.22	0.0020
Sensory tenderness	1,556	7	−0.06	−0.11	−0.01	0.0045
Sensory juiciness	1,556	7	−0.07	−0.12	−0.02	0.0045
Sensory flavor	1,405	6	0.01	−0.04	0.06	0.0043

¹Sample-weighted mean correlation.

²Includes WarnerBratzler and slice shear force evaluated chops cooked to 63 °C through 71 °C.