Table 2.

Correlation coefficients between the quality traits with quality grades

Items	QG1	QG1+	QG2
Total aldehydes	−0.789	0.927*	−0.138
Total alcohols	−0.655	0.982*	−0.327
Total pyrazines	0.564	0.434	0.397
Total sulfur-containing compounds	0.690	0.086	0.280
Total hydrocarbons	0.729	0.899*	−0.069
Total ketones	0.791	0.693	0.277
Total furans	0.500	−0.500	0.500
C14:0	0.970	−0.694	−0.276
C16:0	0.567	0.799	0.430
C16:1n7	−0.263	0.967	−0.704
C18:0	0.617	−0.990*	0.373
C18:1n9	−0.474	−0.525	0.230
C18:1n7	0.783	−0.930*	0.147
C18:2n6	−0.074	0.490	−0.782
C18:3n6	−0.229	0.957*	−0.729
C18:3n3	0.883	−0.034	−0.848
C20:1n9	−0.319	−0.661	0.980
C20:4n6	−0.176	0.940*	−0.765
C20:5n3	−0.133	0.925*	−0.792
C22:4n6	−0.065	0.897	−0.832
C22:6n3	−0.238	0.960*	−0.722
SFA	0.607	−0.992*	0.385
UFA	−0.607	0.992*	−0.385
MUFA	−0.218	−0.736	0.954
PUFA	−0.097	0.911*	−0.813
n3	0.204	0.746	−0.950
n6	−0.102	0.612	−0.811
n6/n3	−0.250	0.963*	−0.714
MUFA/SFA	−0.790	−0.136	0.926
PUFA/SFA	−0.224	0.956*	−0.732
pH	−0.693	0.971	−0.277
CIE L*	0.181	0.861*	−0.942
CIE a*	−0.356	−0.631	0.987*
CIE b*	−0.990	0.616	0.374
Chroma*	−0.917	0.805	0.112
Hue angle	−0.357	−0.631	0.987
Moisture	−0.786	−0.143	0.929
Fat	0.201	0. 874*	−0.949*
Protein	−0.634	−0.352	0.987
Collagen	0. 598	−0.345	−0.640
Water holding capacity	−0.363	0.988	−0.625
Cooking loss	0.373	−0.990	0.617
Shear force	0.421	−0.996*	0.575
Color	0.998	−0.551	−0.447
Flavor	−0.151	0.932*	−0.870*
Juiciness	−0.246	0.962*	−0.861*
Tenderness	−0.320	0.980*	−0.862*
Acceptability	−0.485	1.000*	−0.815*

QG1+, quality grade 1+; QG1, quality grade 1; QG2, quality grade 2.

^*Significant at p<0.05.