Table 7.
Sample-weighted mean correlation coefficients of early (1 d) postmortem ventral loin surface visual marbling 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* | 4,103 | 8 | −0.09 | −0.12 | −0.06 | 0.0019 |
| Redness, a* | 4,103 | 8 | 0.03 | 0.00 | 0.06 | 0.0020 |
| Yellowness, b* | 4,103 | 8 | −0.04 | −0.07 | −0.01 | 0.0019 |
| Visual color | 4,253 | 9 | 0.21 | 0.18 | 0.24 | 0.0019 |
| Visual marbling | 4,253 | 9 | 0.63 | 0.61 | 0.64 | 0.0008 |
| Subjective firmness | 4,253 | 9 | 0.26 | 0.23 | 0.29 | 0.0018 |
| Aged chop face | ||||||
| Lightness, L* | 4,352 | 11 | −0.08 | −0.11 | −0.05 | 0.0025 |
| Redness, a* | 4,352 | 11 | 0.12 | 0.09 | 0.15 | 0.0025 |
| Yellowness, b* | 4,352 | 11 | 0.06 | 0.03 | 0.09 | 0.0025 |
| Visual color | 4,037 | 9 | 0.23 | 0.20 | 0.26 | 0.0020 |
| Visual marbling | 4,035 | 9 | 0.56 | 0.54 | 0.58 | 0.0011 |
| Subjective firmness | 3,186 | 7 | 0.12 | 0.09 | 0.16 | 0.0021 |
| Sensory estimates | ||||||
| Instrumental tenderness2 | 5,216 | 11 | −0.09 | −0.11 | −0.06 | 0.0021 |
| Cook loss | 5,216 | 11 | −0.14 | −0.17 | −0.11 | 0.0020 |
| Sensory tenderness | 1,549 | 7 | 0.12 | 0.07 | 0.16 | 0.0044 |
| Sensory juiciness | 1,549 | 7 | 0.04 | −0.01 | 0.09 | 0.0045 |
| Sensory flavor | 1,398 | 6 | 0.00 | −0.06 | 0.05 | 0.0043 |
1Sample-weighted mean correlation.
2Includes Warner–Bratzler and slice shear force evaluated chops cooked to 63 °C through 71 °C.