Table 8.

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

	Pietrain marbling			Duroc marbling			P value3
	95% confidence limit			95% confidence limit
Aged postmortem variable	Rho	Lower	Upper	Rho	Lower	Upper
Loin
Loin pH	0.23	0.01	0.43	0.29	0.07	0.48	0.26
Ventral lightness, L*	0.11	−0.12	0.32	−0.11	−0.32	0.11	0.09
Ventral redness, a*	−0.06	−0.27	0.17	0.11	−0.11	0.32	0.42
Ventral yellowness, b*	0.10	−0.13	0.31	−0.04	−0.25	0.19	0.27
Ventral visual color	0.03	−0.19	0.25	0.12	−0.10	0.33	0.39
Ventral visual marbling	0.56	0.39	0.70	0.49	0.30	0.64	0.61
Ventral subjective firmness	0.10	−0.12	0.31	0.33	0.12	0.51	0.62
Chop
Lightness, L*	0.01	−0.21	0.23	0.02	−0.21	0.24	0.91
Redness, a*	0.10	−0.13	0.31	0.23	0.01	0.43	0.95
Yellowness, b*	0.17	−0.05	0.38	0.18	−0.05	0.38	0.95
Visual color	0.12	−0.10	0.33	0.14	−0.08	0.35	0.86
Visual marbling	0.68	0.55	0.79	0.84	0.77	0.90	0.93
Subjective firmness	0.11	−0.12	0.32	0.02	−0.20	0.24	0.30

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.