Table 9.

Comparison of Fisher’s r to z-transformed correlation coefficients (rho) of early postmortem loin quality traits between Pietrain- and Duroc-sired pigs with Warner-Bratzler shear force (WBSF) and cook loss^1,2

	Pietrain			Duroc			P value3
	95% confidence limit			95% confidence limit
Early postmortem variable	Rho	Lower	Upper	Rho	Lower	Upper
WBSF
Loin pH	0.00	−0.22	0.22	0.04	−0.19	0.26	0.84
Ventral lightness, L*	0.06	−0.16	0.28	−0.09	−0.31	0.13	0.35
Ventral redness, a*	−0.06	−0.27	0.17	0.07	−0.16	0.28	0.45
Ventral yellowness, b*	−0.16	−0.37	0.06	−0.05	−0.27	0.17	0.49
Ventral visual color	0.14	−0.08	0.35	0.09	−0.13	0.30	0.76
Ventral visual marbling	−0.10	−0.31	0.12	−0.20	−0.40	0.02	0.54
Ventral subjective firmness	0.05	−0.17	0.27	−0.06	−0.27	0.16	0.51
Cook loss, %
Loin pH	−0.34	−0.52	−0.13	−0.21	−0.41	0.02	0.37
Ventral lightness, L*	0.08	−0.14	0.30	0.19	−0.03	0.40	0.49
Ventral redness, a*	0.15	−0.07	0.36	0.03	−0.19	0.25	0.45
Ventral yellowness, b*	0.15	−0.07	0.36	0.05	−0.17	0.27	0.55
Ventral visual color	−0.13	−0.34	0.10	−0.11	−0.32	0.11	0.92
Ventral visual marbling	−0.19	−0.39	0.03	−0.30	−0.49	−0.09	0.47
Ventral subjective firmness	−0.17	−0.38	0.05	−0.02	−0.24	0.20	0.36

¹Early postmortem traits were evaluated 1 d postmortem.

²Chops for Warner-Bratzler shear force and cook loss were aged for 14 d postmortem prior to analyses.

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