Table 10.

Pearson correlation coefficients for sensory scores and objective measurements for the longissimus lumborum, chuck¹ and round² muscles of 3 different USDA quality grades (Prime, Choice, Select)

	Consumer panel rating				Trained panel rating
Measurement	Tenderness	Juiciness	Flavor liking	Overall liking	Initial juiciness	Sustained juiciness	Myofibrillar tenderness	Connective tissue	Overall tenderness	Beef flavor identity	Off-flavor
Cooked measurements
WBSF, kg	−0.54**	−0.51**	−0.35**	−0.45**	−0.48**	−0.49**	−0.66**	0.60**	−0.72**	−0.39**	0.02
Slice shear force value, kg	−0.49**	−0.40**	−0.20**	−0.37**	−0.23**	−0.25**	−0.48**	0.65**	−0.63**	−0.20**	−0.07
Cook loss %	−0.26**	−0.36**	−0.30**	−0.28**	−0.45**	−0.44**	−0.35**	0.03	−0.27**	−0.38**	0.02
Raw measurements
Fat %	0.42**	0.58**	0.40**	0.42**	0.58**	0.60**	0.53**	−0.16*	0.44**	0.71**	−0.06
Moisture %	−0.35**	−0.49**	−0.32**	−0.33**	−0.46**	−0.48**	−0.44**	0.13*	−0.36**	−0.60**	0.07
Protein %	−0.44**	−0.60**	−0.44**	−0.45**	−0.66**	−0.68**	−0.58**	0.16*	−0.48**	−0.71**	0.00
Collagen %	0.13*	0.38**	0.24**	0.19**	0.32**	0.33**	0.20**	0.12	0.09	0.48**	−0.09
pH	0.34**	0.31**	0.22**	0.31**	0.39**	0.38**	0.39**	−0.33**	0.44**	0.34**	0.03

¹Chuck muscles: Infraspinatus; chuck eye (Longissimus thoracis, Complexus, and Spinalis dorsi); Serratus ventralis; and Triceps brachii.

²Round muscles: Adductor; Biceps femoris; and Semimembranosus.

*Correlation coefficient differs from 0 (P < 0.05).

**Correlation coefficient differs from 0 (P < 0.01).