Table 6.

Sample-weighted mean correlation coefficients of loin extractable lipid 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*	4,097	8	0.17	0.14	0.20	0.0018
Redness, a*	4,097	8	0.10	0.07	0.13	0.0019
Yellowness, b*	4,097	8	0.21	0.18	0.23	0.0018
Visual color	4,250	9	0.01	−0.02	0.04	0.0021
Visual marbling	4,250	9	0.62	0.60	0.63	0.0008
Subjective firmness	4,250	9	0.25	0.22	0.28	0.0019
Aged chop face
Lightness, L*	3,543	10	0.15	0.12	0.18	0.0027
Redness, a*	3,543	10	0.23	0.19	0.26	0.0025
Yellowness, b*	3,543	10	0.31	0.28	0.34	0.0023
Visual color	3,225	8	−0.02	−0.06	0.01	0.0025
Visual marbling	3,223	8	0.69	0.67	0.71	0.0007
Subjective firmness	2,377	6	0.14	0.10	0.18	0.0024
Sensory estimates
Instrumental tenderness2	4,407	10	−0.13	−0.16	−0.10	0.0022
Cook loss	4,406	10	−0.07	−0.10	−0.04	0.0023
Sensory tenderness	1,555	7	0.10	0.05	0.15	0.0044
Sensory juiciness	1,555	7	0.03	−0.02	0.08	0.0045
Sensory flavor	1,401	6	0.07	0.02	0.13	0.0043

¹Sample-weighted mean correlation.

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