Table 7.

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

	Pietrain color			Duroc color			P value3
	95% confidence limit			95% confidence limit
Aged postmortem variable	Rho	Lower	Upper	Rho	Lower	Upper
Loin
Loin pH	0.09	−0.13	0.31	0.44	0.24	0.60	0.02
Ventral lightness, L*	−0.29	−0.48	−0.07	−0.57	−0.70	−0.40	0.03
Ventral redness, a*	0.27	0.05	0.46	0.10	−0.13	0.31	0.27
Ventral yellowness, b*	−0.03	−0.24	0.20	−0.45	−0.61	−0.25	0.01
Ventral visual color	0.63	0.48	0.75	0.73	0.61	0.82	0.25
Ventral visual marbling	−0.14	−0.35	0.09	0.32	0.10	0.50	< 0.01
Ventral subjective firmness	0.16	−0.07	0.36	0.10	−0.13	0.31	0.69
Chop
Lightness, L*	−0.46	−0.62	−0.27	−0.60	−0.72	−0.43	0.24
Redness, a*	0.11	−0.11	0.33	−0.06	−0.27	0.17	0.30
Yellowness, b*	−0.22	−0.42	0.00	−0.39	−0.56	−0.19	0.24
Visual color	0.45	0.25	0.61	0.57	0.40	0.70	0.32
Visual marbling	0.00	−0.22	0.22	0.22	−0.01	0.42	0.17
Subjective firmness	−0.11	−0.32	0.12	−0.02	−0.24	0.20	0.58

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.