Table 4.
Pearson's correlation coefficients between percent Brahman genetics and longissimus lumborum steak Warner–Bratzler shear force, trained sensory panel scores, intact and degraded forms of desmin and troponin-T, and collagen characteristics
| Item | Correlation coefficient | P-value |
|---|---|---|
| Warner–Bratzler shear force | 0.25 | 0.01 |
| Trained sensory panel scores | ||
| Tenderness | −0.44 | <0.01 |
| Juiciness | −0.26 | 0.01 |
| Connective tissue | −0.63 | <0.01 |
| Beef flavor | −0.12 | 0.17 |
| Desmin form | ||
| Intact, 55 kDa | 0.18 | 0.06 |
| Degraded, 38 kDa | −0.34 | <0.01 |
| Troponin-T form | ||
| Intact, 40 kDa | 0.06 | 0.56 |
| Immunoreactive, 36 kDa | 0.26 | 0.01 |
| Degraded, 34 kDa | −0.36 | 0.01 |
| Degraded, 30 kDa | −0.29 | 0.01 |
| Collagen characteristics | ||
| HP crosslink1 | −0.20 | 0.03 |
| Melting temperature2 | 0.25 | 0.01 |
1
Hydroxylysyl pyridinoline (HP) crosslink.
2
Perimysium collagen peak differential scanning calorimetry melting temperature.