Table 5.

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

	Pietrain a*			Duroc a*			P value3
	95% confidence limit			95% confidence limit
Aged postmortem variable	Rho	Lower	Upper	Rho	Lower	Upper
Loin
Loin pH	0.00	−0.22	0.22	0.11	−0.11	0.33	0.49
Ventral lightness, L*	−0.04	−0.26	0.18	0.01	−0.22	0.23	0.77
Ventral redness, a*	0.44	0.25	0.61	0.33	0.12	0.51	0.41
Ventral yellowness, b*	0.43	0.23	0.59	0.24	0.02	0.43	0.17
Ventral visual color	0.09	−0.13	0.31	0.03	−0.19	0.25	0.71
Ventral visual marbling	−0.04	−0.26	0.18	0.22	0.00	0.42	0.10
Ventral subjective firmness	−0.04	−0.26	0.18	0.20	−0.03	0.40	0.14
Chop
Lightness, L*	0.11	−0.12	0.32	0.23	0.01	0.43	0.43
Redness, a*	0.51	0.33	0.66	0.51	0.32	0.65	0.97
Yellowness, b*	0.41	0.21	0.58	0.39	0.18	0.56	0.89
Visual color	0.11	−0.11	0.32	−0.05	−0.27	0.17	0.33
Visual marbling	0.03	−0.19	0.25	0.32	0.10	0.50	0.06
Subjective firmness	−0.17	−0.38	0.05	−0.10	−0.32	0.12	0.68

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.