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. 2019 Feb 28;39(1):151–161. doi: 10.5851/kosfa.2019.e12

Table 3. Correlation coefficients (r) of marbling characteristics and meat quality traits of the longissimus thoracis muscle from Hanwoo steers.

Variables	Marbling score	IMF content	Marbling fleck characteristics
Variables	Marbling score	IMF content	Fleck number	Marbling area	Marbling area ratio	Coarseness (C)	Fineness (F)	F/C ratio
Age at slaughter	−0.09	0.08	−0.09	0.06	0.08	0.02	−0.10	−0.06
pH_{45 min}	−0.15	0.05	−0.04	0.09	0.05	0.15	−0.13	−0.15
pH_{24 h}	0.04	0.15	−0.27^*	0.11	0.15	0.08	−0.02	−0.02
Lightness	0.36^**	0.38^**	−0.03	0.22	0.38^**	0.05	0.36^**	0.10
Drip loss	−0.08	0.11	0.12	0.01	0.11	0.13	0.03	−0.11
FFU	−0.02	−0.14	−0.02	−0.04	−0.14	0.09	−0.12	−0.02
Cooking loss	−0.29^*	−0.31^*	0.09	−0.22	−0.31^*	−0.03	−0.30^*	−0.01
WBS	−0.34^**	−0.28^*	−0.03	−0.27^*	−0.23	0.01	−0.22	−0.01

^*

p<0.05;

^***

p<0.01.

IMF, intramuscular fat; FFU, filter-paper fluid uptake; WBS, Warner-Bratzler shear force.