Table 7.

Partial correlation coefficients between myofiber characteristics and meat quality traits.

Variances	pH15	pHu	pH Decline	Drip Loss	Cooking Loss	Shear Force	L *	a *	b *
Diameter	0.055	−0.219	0.29 *	0.154	−0.081	0.166	0.217	−0.289 *	−0.162
Cross sectional area	0.039	−0.212	0.263	0.117	−0.07	0.151	0.18	−0.27	−0.131
Density	0.035	0.348 *	−0.334 *	−0.447 **	0.177	−0.154	−0.339 *	0.203	0.219

The superscript asterisk (*), double asterisk (**) denotes statistical difference of p < 0.05, p < 0.01, respectively.