Table 4.
Sample-weighted mean correlation coefficients of early (1 d) postmortem ventral loin surface instrumental yellowness (b*) 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 | 0.37 | 0.34 | 0.40 | 0.0015 |
| Redness, a* | 3,957 | 8 | 0.10 | 0.07 | 0.13 | 0.0020 |
| Yellowness, b* | 3,957 | 8 | 0.33 | 0.30 | 0.36 | 0.0016 |
| Visual color | 4,108 | 9 | −0.26 | −0.29 | −0.23 | 0.0019 |
| Visual marbling | 4,108 | 9 | 0.04 | 0.01 | 0.07 | 0.0022 |
| Subjective firmness | 4,108 | 9 | −0.03 | −0.06 | 0.00 | 0.0022 |
| Aged chop face | ||||||
| Lightness, L* | 4,213 | 11 | 0.28 | 0.25 | 0.30 | 0.0022 |
| Redness, a* | 4,213 | 11 | 0.07 | 0.04 | 0.10 | 0.0026 |
| Yellowness, b* | 4,213 | 11 | 0.27 | 0.24 | 0.30 | 0.0022 |
| Visual color | 3,889 | 9 | −0.23 | −0.26 | −0.20 | 0.0021 |
| Visual marbling | 3,889 | 9 | 0.09 | 0.06 | 0.12 | 0.0023 |
| Subjective firmness | 3,180 | 7 | 0.00 | −0.04 | 0.03 | 0.0022 |
| Sensory estimates | ||||||
| Instrumental tenderness2 | 5,075 | 11 | −0.17 | −0.20 | −0.15 | 0.0020 |
| Cook loss | 5,073 | 11 | 0.17 | 0.14 | 0.19 | 0.0021 |
| Sensory tenderness | 1,556 | 7 | −0.02 | −0.07 | 0.03 | 0.0045 |
| Sensory juiciness | 1,556 | 7 | −0.02 | −0.07 | 0.03 | 0.0045 |
| Sensory flavor | 1,405 | 6 | 0.00 | −0.05 | 0.05 | 0.0043 |
1Sample-weighted mean correlation.
2Includes Warner–Bratzler and slice shear force evaluated chops cooked to 63 °C through 71 °C.