Table 3.

Comparison of Fisher’s r to z-transformed correlation coefficients (rho) of early postmortem loin pH values with aged loin quality and chop quality of Pietrain- and Duroc-sired pigs^1,2

	Pietrain pH			Duroc pH			P value3
	95% confidence limit			95% confidence limit
Aged postmortem variable	Rho	Lower	Upper	Rho	Lower	Upper
Loin
Loin pH	0.56	0.38	0.69	0.52	0.33	0.66	0.74
Ventral lightness, L*	−0.34	−0.52	−0.13	−0.45	−0.61	−0.25	0.44
Ventral redness, a*	−0.16	−0.37	0.06	0.11	−0.12	0.32	0.10
Ventral yellowness, b*	−0.45	−0.61	−0.25	−0.37	−0.54	−0.16	0.54
Ventral visual color	0.22	−0.01	0.42	0.43	0.23	0.59	0.14
Ventral visual marbling	0.25	0.03	0.45	0.27	0.05	0.47	0.89
Ventral subjective firmness	0.05	−0.17	0.27	0.01	−0.21	0.24	0.82
Chop
Lightness, L*	−0.33	−0.51	−0.12	−0.44	−0.61	−0.24	0.40
Redness, a*	−0.20	−0.40	0.03	−0.17	−0.38	0.06	0.87
Yellowness, b*	−0.35	−0.53	−0.14	−0.34	−0.52	−0.12	0.92
Visual color	0.34	0.13	0.52	0.43	0.24	0.60	0.50
Visual marbling	0.05	−0.17	0.27	0.24	0.02	0.44	0.22
Subjective firmness	−0.08	−0.29	0.14	−0.02	−0.24	0.21	0.69

¹Early postmortem traits were evaluated 1 d postmortem.

²Aged postmortem traits were evaluated 14 d postmortem.

³Probablity value comparing correlation coefficients of meat quality traits between Pietrain- and Duroc-sired pigs.