Table 2.
Correlation coefficients among visual marbling levels, meat physicochemical quality traits, consumer responses (n = 389) on tenderness acceptability, and VML liking, and purchase intent of pork Longissimus dorsi chops
| Items | VML | Moisture | CF | Ashes | pH | CSP | DL | CL | b* | TA | VMLL | PI |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| VML | 1 | - | - | - | - | - | - | - | - | - | - | - |
| Moisture | −0.75** | 1 | - | - | - | - | - | - | - | - | - | - |
| CF | 0.91** | −0.91** | 1 | - | - | - | - | - | - | - | - | - |
| Ashes | −0.22 | 0.23 | −0.19 | 1 | - | - | - | - | - | - | - | - |
| pH | 0.28 | 0.00 | 0.11 | 0.12 | 1 | - | - | - | - | - | - | - |
| CSP | −0.50** | 0.27 | −0.33* | 0.02 | −0.33* | 1 | - | - | - | - | - | - |
| DL | −0.46** | 0.44** | −0.45** | 0.14 | −0.00 | −0.07 | 1 | - | - | - | - | - |
| CL | −0.47** | 0.49** | −0.44** | −0.04 | −0.16 | 0.18 | 0.39** | 1 | - | - | - | - |
| b* | 0.36** | −0.32* | 0.40** | −0.15 | 0.13 | −0.10 | −0.01 | −0.28 | 1 | - | - | - |
| TA | −0.36* | −0.27 | 0.28 | −0.07 | 0.37* | −0.29 | −0.04 | 0.01 | −0.20 | 1 | - | - |
| VMLL | −0.09 | 0.15 | −0.14 | 0.36* | −0.07 | −0.05 | 0.02 | 0.20 | −0.34* | 0.16 | 1 | - |
| PI | −0.38** | 0.40** | −0.40** | 0.37* | −0.08 | 0.19 | 0.23 | 0.09 | −0.37* | −0.35* | 0.45** | 1 |
VML, visual marbling levels; CF, crude fat; CSP, collagen solubility percentage; DL, drip loss; CL, cooking loss; TA, tenderness acceptability; VMLL, VML liking; PI, purchase intent.
Pearson’s correlation coefficients were analyzed to assess the relationships among meat physiochemical traits.
Spearman’s rank correlation coefficients were determined to assess the relationships among VML, meat physiochemical traits, and consumer responses.
Levels of significance:
*
p<0.05,
**
p<0.01.