Table 11.

Pearson correlation coefficients of cooked objective measures and fat percentage with consumer and trained sensory response for each muscle

Muscle/measurement	Consumer Panel rating				Trained Panel Rating
	Tenderness	Juiciness	Flavor liking	Overall liking	Initial juiciness	Sustained juiciness	Myofibrillar tenderness	Connective tissue	Overall tenderness	Beef flavor identity	Off-flavor
Longissimus lumborum
WBSF	−0.27	−0.35	−0.33	−0.26	−0.41*	−0.42*	−0.37*	0.42*	−0.39*	−0.48**	−0.11
SSF	−0.28	−0.25	−0.23	−0.22	−0.41*	−0.49**	−0.39*	0.32	−0.40*	−0.66**	−0.02
Cook loss %	−0.59**	−0.65**	−0.57**	−0.61**	0.06	0.01	0.17	−0.13	0.18	0.08	0.07
Fat %	0.53**	0.60**	0.47**	0.48**	0.72**	0.78**	0.66**	−0.32	0.62**	0.87**	−0.23
Infraspinatus
WBSF	−0.16	−0.19	−0.01	−0.01	0.14	0.13	−0.22	0.25	−0.19	0.02	−0.14
SSF	−0.28	−0.34	−0.24	−0.24	−0.21	−0.26	−0.54**	0.42*	−0.47*	−0.14	−0.16
Cook loss%	−0.11	−0.20	−0.19	−0.19	−0.20	−0.21	−0.42*	0.09	−0.36*	−0.34	−0.16
Fat %	0.65**	0.64**	0.50**	0.44**	0.38*	0.53**	0.43*	0.04	0.26	0.61**	−0.11
Longissimus thoracis, Complexus, and Spinalis dorsi
WBSF	−0.27	−0.26	−0.21	−0.28	−0.29	−0.32	−0.41*	−0.02	−0.32	−0.35	0.29
Cook loss %	−0.36	−0.16	−0.09	−0.07	−0.58**	−0.67**	−0.55**	−0.04	−0.40*	−0.48**	0.39
Fat %	0.29	0.29	0.35	0.37*	0.43*	0.44*	0.59**	−0.38*	0.68**	0.65**	−0.24
Serratus ventralis
WBSF	−0.35	−0.54**	−0.06	−0.25	−0.23	−0.22	−0.55**	0.25	−0.43*	−0.37	−0.13
SSF	−0.16	−0.31	0.14	−0.04	−0.27	−0.27	−0.58**	0.26	−0.52**	−0.51**	−0.18
Cook loss %	−0.38*	−0.48*	−0.20	−0.35	−0.08	−0.10	−0.21	0.21	−0.27	−0.27	0.12
Fat %	0.27	0.51**	−0.08	0.08	0.58**	0.57**	0.68**	−0.40*	0.62**	0.71**	0.07
Teres major
Cook loss	−0.36	−0.12	−0.08	−0.04	−0.61**	−0.57**	−0.29	−0.16	−0.19	−0.34	−0.15
Triceps brachii
WBSF	−0.08	−0.43*	−0.13	−0.13	0.07	0.05	−0.16	0.48**	−0.35	−0.03	−0.11
SSF	−0.13	−0.33	0.22	0.01	−0.12	−0.15	−0.15	0.16	−0.19	0.06	−0.05
Cook loss %	−0.09	−0.37	−0.13	−0.13	−0.44*	−0.43*	−0.57**	0.09	−0.54**	−0.25	0.05
Fat %	0.16	0.44*	0.25	0.32	0.53**	0.58**	0.52**	−0.23	0.50**	0.57**	0.07
Adductor
WBSF	−0.05	−0.05	0.09	0.03	−0.20	0.19	−0.09	−0.09	−0.20	−0.26	0.46*
SSF	−0.05	−0.19	0.26	0.07	0.07	0.09	−0.22	0.37*	−0.50**	−0.04	0.04
Cook loss %	−0.52**	−0.54**	−0.46**	−0.60**	−0.37*	−0.26	−0.29	−0.16	−0.31	−0.19	0.02
Fat %	0.23	0.26	−0.06	0.00	0.30	0.27	0.20	0.02	0.15	0.34	−0.26
Biceps femoris
WBSF	−0.38*	−0.41*	−0.31	−0.28	−0.39*	−0.37*	−0.39*	0.16	−0.44*	−0.10	0.17
SSF	−0.49**	−0.44*	−0.40*	−0.39*	−0.01	−0.04	−0.10	0.32	−0.23	0.10	0.09
Cook loss %	−0.47**	−0.56**	−0.50**	−0.52**	−0.48**	−0.45*	−0.29	−0.08	−0.18	−0.04	−0.31
Fat %	0.51**	0.59**	0.62**	0.57**	0.45*	0.53**	0.57**	−0.34	0.54**	0.75**	−0.20
Semimembranosus
WBSF	0.13	−0.32	0.01	0.07	0.02	0.06	−0.09	0.25	−0.47**	−0.06	0.13
SSF	0.11	−0.19	0.06	0.01	0.08	0.26	0.22	0.40*	−0.65**	0.02	0.31
Cook loss %	−0.12	−0.02	−0.49**	−0.39*	−0.05	0.01	0.01	0.01	0.03	0.03	0.14
Fat %	0.09	0.47**	0.05	0.08	−0.06	−0.04	−0.08	0.01	0.34	0.08	−0.17

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

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