Table 5.
Pearson correlation coefficients of sensory traits with fatty acid composition (% of fat) of pooled longissimus thoracis from Korean cattle (KC), Holstein (HO), and Angus (AN) steers (n = 36)
| Item | C14:0 | C16:0 | C16:1 | C18:0 | C18:1n9 | C18:2 | SFA | USFA | MUFA | PUFA |
|---|---|---|---|---|---|---|---|---|---|---|
| Flavor | 0.24 | 0.35* | 0.21 | −0.30 | 0.35* | −0.42* | −0.07 | 0.07 | 0.35* | −0.46** |
| Tenderness | 0.43** | 0.61*** | 0.49** | −0.58*** | 0.53*** | −0.70*** | −0.18 | 0.18 | 0.57*** | −0.70*** |
| Juiciness | 0.32 | 0.50** | 0.37* | −0.50** | 0.51** | −0.59*** | −0.21 | 0.20 | 0.52*** | −0.60*** |
| Overall acceptance | 0.26 | 0.37* | 0.24 | −0.30 | 0.32 | −0.43** | −0.03 | 0.03 | 0.33 | −0.47** |
SFA, saturated fatty acids; USFA, unsaturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
*
p<0.05;
**
p<0.01;
***
p<0.001.