Table 10.

Estimates of genetic and phenotypic correlations (±SE) between carcass measures¹ and meat quality traits²

	HCW	DP	FATGR	FATC	FAT5	EMW	EMD	EMA
Genetic correlations
IMF	0.04 ± 0.15	0.15 ± 0.19	0.16 ± 0.17	0.10 ± 0.17	0.26 ± 0.20	−0.06 ± 0.18	−0.13 ± 0.25	−0.10 ± 0.21
SF5	−0.09 ± 0.29	−0.20 ± 0.36	−0.53 ± 0.32	−0.08 ± 0.33	−0.39 ± 0.40	0.17 ± 0.35	−0.02 ± 0.47	0.00 ± 0.41
pH24LL	0.19 ± 0.22	−0.33 ± 0.29	0.09 ± 0.28	−0.06 ± 0.27	0.16 ± 0.33	−0.30 ± 0.27	−0.27 ± 0.38	−0.38 ± 0.32
pH24ST	−0.24 ± 0.19	−0.03 ± 0.25	−0.49 ± 0.21	−0.05 ± 0.23	−0.56 ± 0.24	−0.01 ± 0.24	−0.27 ± 0.33	−0.20 ± 0.28
ICDH	−0.49 ± 0.29	−0.53 ± 0.37	−0.44 ± 0.36	−0.14 ± 0.37	−0.29 ± 0.43	−0.45 ± 0.36	0.21 ± 0.50	−0.05 ± 0.43
Myo	−0.25 ± 0.17	0.12 ± 0.22	0.07 ± 0.19	0.19 ± 0.19	−0.25 ± 0.24	−0.41 ± 0.20	−0.04 ± 0.28	−0.32 ± 0.23
cfa*	0.23 ± 0.29	0.35 ± 0.39	0.48 ± 0.34	0.38 ± 0.34	0.43 ± 0.39	0.03 ± 0.35	0.06 ± 0.48	0.11 ± 0.42
cfb*	0.27 ± 0.25	0.27 ± 0.34	0.49 ± 0.29	0.13 ± 0.29	0.52 ± 0.35	0.26 ± 0.31	−0.11 ± 0.41	0.14 ± 0.37
cfL*	−0.19 ± 0.21	−0.30 ± 0.26	−0.16 ± 0.24	−0.51 ± 0.25	−0.07 ± 0.29	0.32 ± 0.26	−0.27 ± 0.36	0.02 ± 0.30
Phenotypic correlations
IMF	0.18 ± 0.03	0.10 ± 0.03	0.23 ± 0.03	0.15 ± 0.03	0.14 ± 0.03	−0.03 ± 0.03	0.01 ± 0.03	−0.01 ± 0.03
SF5	−0.15 ± 0.03	−0.09 ± 0.03	−0.18 ± 0.03	−0.10 ± 0.03	−0.14 ± 0.03	0.00 ± 0.03	−0.05 ± 0.03	−0.04 ± 0.03
pH24LL	−0.12 ± 0.03	−0.03 ± 0.03	−0.11 ± 0.03	−0.11 ± 0.03	−0.02 ± 0.03	0.04 ± 0.03	−0.05 ± 0.03	−0.03 ± 0.03
pH24ST	−0.08 ± 0.03	0.05 ± 0.03	−0.07 ± 0.03	−0.10 ± 0.03	−0.09 ± 0.03	−0.01 ± 0.03	−0.03 ± 0.03	−0.04 ± 0.03
ICDH	−0.04 ± 0.04	−0.13 ± 0.04	0.00 ± 0.04	−0.01 ± 0.04	0.01 ± 0.04	0.07 ± 0.04	−0.02 ± 0.04	0.01 ± 0.04
Myo	0.12 ± 0.03	0.14 ± 0.03	0.20 ± 0.03	0.14 ± 0.03	0.15 ± 0.03	−0.02 ± 0.03	0.08 ± 0.03	0.06 ± 0.03
cfa*	0.07 ± 0.03	0.05 ± 0.03	0.08 ± 0.03	0.04 ± 0.03	0.06 ± 0.03	0.02 ± 0.03	0.06 ± 0.03	0.05 ± 0.03
cfb*	0.03 ± 0.03	0.02 ± 0.03	0.06 ± 0.03	0.04 ± 0.03	0.02 ± 0.03	−0.04 ± 0.03	0.00 ± 0.03	−0.02 ± 0.03
cfL*	−0.03 ± 0.03	−0.08 ± 0.03	−0.06 ± 0.03	0.01 ± 0.03	−0.01 ± 0.03	−0.05 ± 0.03	−0.03 ± 0.03	−0.04 ± 0.03

¹HCW = hot carcass weight; DP = dressing percent, FATGR = carcass fat depth at the GR site; FATC = carcass fat depth at the C site; FAT5 = carcass fat depth at the 5^th rib; EMW = eye muscle width; EMD = eye muscle depth; EMA = eye muscle area.

²IMF = intramuscular fat; SF5 = shear force after 5 days ageing; pH₂₄ = pH at 24 h after slaughter for LL and ST muscles; ICDH = isocitrate dehydrogenase activity; Myo = myoglobin concentration; cfa* = fresh meat redness; cfb* = fresh meat yellowness; cfL* = fresh meat lightness.