Table 4.

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

	Pietrain L*			Duroc L*			P value3
	95% confidence limit			95% confidence limit
Aged postmortem variable	Rho	Lower	Upper	Rho	Lower	Upper
Loin
Loin pH	−0.40	−0.57	−0.19	−0.52	−0.67	−0.34	0.32
Ventral lightness, L*	0.47	0.28	0.63	0.65	0.50	0.76	0.10
Ventral redness, a*	0.00	−0.22	0.22	0.17	−0.05	0.38	0.29
Ventral yellowness, b*	0.29	0.08	0.48	0.62	0.46	0.74	0.01
Ventral visual color	−0.42	−0.58	−0.22	−0.58	−0.71	−0.41	0.18
Ventral visual marbling	0.14	−0.08	0.35	−0.25	−0.44	−0.03	0.02
Ventral subjective firmness	−0.06	−0.27	0.17	0.14	−0.09	0.34	0.24
Chop
Lightness, L*	0.35	0.14	0.53	0.64	0.49	0.76	0.02
Redness, a*	0.02	−0.20	0.24	0.22	0.00	0.42	0.22
Yellowness, b*	0.15	−0.07	0.36	0.48	0.29	0.64	0.02
Visual color	−0.28	−0.47	−0.07	−0.52	−0.66	−0.34	0.08
Visual marbling	0.09	−0.13	0.30	−0.07	−0.28	0.15	0.33
Subjective firmness	0.05	−0.17	0.27	0.10	−0.13	0.31	0.79

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.