Table 5.
Sample-weighted mean correlation of early (1 d) postmortem ventral loin surface visual color 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* | 4,110 | 8 | −0.51 | −0.53 | −0.48 | 0.0011 |
| Redness, a* | 4,110 | 8 | 0.22 | 0.19 | 0.25 | 0.0018 |
| Yellowness, b* | 4,110 | 8 | −0.21 | −0.24 | −0.18 | 0.0018 |
| Visual color | 4,260 | 9 | 0.50 | 0.48 | 0.52 | 0.0012 |
| Visual marbling | 4,260 | 9 | 0.15 | 0.13 | 0.18 | 0.0020 |
| Subjective firmness | 4,260 | 9 | 0.17 | 0.14 | 0.19 | 0.0020 |
| Aged chop face | ||||||
| Lightness, L* | 4,357 | 11 | −0.43 | −0.46 | −0.41 | 0.0017 |
| Redness, a* | 4,357 | 11 | 0.21 | 0.18 | 0.24 | 0.0023 |
| Yellowness, b* | 4,357 | 11 | −0.16 | −0.18 | −0.13 | 0.0024 |
| Visual color | 4,042 | 9 | 0.43 | 0.41 | 0.46 | 0.0015 |
| Visual marbling | 4,040 | 9 | 0.12 | 0.09 | 0.15 | 0.0022 |
| Subjective firmness | 3,187 | 7 | 0.04 | 0.00 | 0.07 | 0.0022 |
| Sensory estimates | ||||||
| Instrumental tenderness2 | 5,223 | 11 | −0.01 | −0.03 | 0.02 | 0.0021 |
| Cook loss | 5,223 | 11 | −0.21 | −0.23 | −0.18 | 0.0019 |
| Sensory tenderness | 1,552 | 7 | 0.05 | 0.00 | 0.10 | 0.0045 |
| Sensory juiciness | 1,552 | 7 | 0.08 | 0.03 | 0.13 | 0.0045 |
| Sensory flavor | 1,401 | 6 | 0.09 | 0.04 | 0.14 | 0.0042 |
1Sample-weighted mean correlation.
2Includes Warner–Bratzler and slice shear force evaluated chops cooked to 63 °C through 71 °C.