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. 2018 Jun 8;96(9):3582–3598. doi: 10.1093/jas/sky232

Table 12.

Estimates of genetic and phenotypic correlations (±SE) between carcass dissection traits1 and meat quality traits2

LMY WTLL WTTOP WTRND FATLL BONE
Genetic correlations
IMF −0.27 ± 0.18 −0.06 ± 0.15 −0.07 ± 0.15 0.00 ± 0.15 0.25 ± 0.19 −0.01 ± 0.15
SF5 0.53 ± 0.36 −0.05 ± 0.29 −0.02 ± 0.31 0.23 ± 0.31 −0.68 ± 0.42 0.15 ± 0.32
pH24LL −0.18 ± 0.30 −0.15 ± 0.23 0.03 ± 0.25 −0.22 ± 0.23 0.16 ± 0.32 −0.09 ± 0.24
pH24ST 0.20 ± 0.24 −0.05 ± 0.20 −0.13 ± 0.20 −0.27 ± 0.19 −0.32 ± 0.25 −0.06 ± 0.20
ICDH 0.21 ± 0.40 −0.29 ± 0.30 −0.25 ± 0.32 −0.52 ± 0.30 −0.24 ± 0.40 −0.54 ± 0.31
Myo −0.27 ± 0.20 −0.19 ± 0.17 −0.30 ± 0.17 −0.25 ± 0.17 0.26 ± 0.22 −0.42 ± 0.17
cfa* −0.69 ± 0.40 −0.24 ± 0.29 0.01 ± 0.30 0.05 ± 0.30 0.58 ± 0.43 0.43 ± 0.33
cfb* −0.32 ± 0.32 0.15 ± 0.26 0.03 ± 0.26 0.16 ± 0.26 0.53 ± 0.35 0.30 ± 0.27
cfL* 0.49 ± 0.26 −0.01 ± 0.22 −0.05 ± 0.22 0.06 ± 0.22 −0.25 ± 0.28 −0.14 ± 0.22
Phenotypic correlations
IMF −0.25 ± 0.03 0.06 ± 0.03 0.07 ± 0.03 0.05 ± 0.03 0.22 ± 0.03 0.07 ± 0.03
SF5 0.15 ± 0.03 −0.10 ± 0.03 −0.12 ± 0.03 −0.05 ± 0.03 −0.15 ± 0.03 −0.04 ± 0.03
pH24LL 0.02 ± 0.03 −0.12 ± 0.03 −0.12 ± 0.03 −0.10 ± 0.03 −0.11 ± 0.03 −0.06 ± 0.03
pH24ST −0.02 ± 0.03 −0.07 ± 0.03 −0.12 ± 0.03 −0.14 ± 0.03 −0.08 ± 0.03 −0.05 ± 0.03
ICDH 0.03 ± 0.04 0.03 ± 0.04 0.00 ± 0.04 −0.05 ± 0.04 −0.01 ± 0.04 −0.05 ± 0.04
Myo −0.14 ± 0.03 0.14 ± 0.03 0.10 ± 0.03 0.03 ± 0.03 0.22 ± 0.03 −0.01 ± 0.03
cfa* −0.05 ± 0.03 0.05 ± 0.03 0.06 ± 0.03 0.06 ± 0.03 0.09 ± 0.03 0.05 ± 0.03
cfb* −0.05 ± 0.03 0.02 ± 0.03 0.00 ± 0.03 0.02 ± 0.03 0.07 ± 0.03 0.00 ± 0.03
cfL* 0.01 ± 0.03 −0.03 ± 0.03 −0.08 ± 0.03 −0.03 ± 0.03 −0.04 ± 0.03 −0.01 ± 0.03

1LMY = lean meat yield; WTLL = loin muscle weight; WTTOP = topside weight; WTRND = round weight; FATLL = weight of fat trim of the loin; BONE = hind leg bone weight.

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.