Table 2. Pearson correlation coefficients and probabilities of dry aging and cooking effects on dimensional changes, shear force, cooking rate (CR), aggregation (Nile red), hydrophobicity (BPB), MFI, digestibility, sulfhydryl and carbonyl contents of beef loins.

	Thickness	Surface	Shear force	CR	Nile red	BPB	MFI	Digestibility	Sulfhydryl	Carbonyl
Thickness	1.000	–0.739**	–0.551**	0.176	–0.228	0.096	–0.215	0.195	0.180	0.298
Surface		1.000	0.634**	0.025	0.140	–0.108	0.290	–0.265	–0.369	–0.406
Shear force			1.000	–0.256	0.012	–0.231	0.312	–0.165	–0.276	–0.535**
CR1)				1.000	–0.132	0.186	–0.044	0.204	–0.054	0.085
Nile red					1.000	–0.083	–0.253	–0.562**	–0.257	–0.393
BPB2)						1.000	–0.397	0.247	–0.560**	0.046
MFI3)							1.000	0.028	0.309	0.137
Digestibility								1.000	0.162	0.299
Sulfhydryl									1.000	–0.044*

^* p<0.05

^** p<0.01.

¹⁾ CR, cooking rate

²⁾ BPB, bromophenol blue

³⁾ MFI, myofibrillar fragmentation index.