Table 8.

Partial correlation coefficients between meat quality traits for Da-Heng meat type birdss.

Variances	Age	pH15	pHu	pH Decline	Drip Loss	Cooking Loss	L *	a *	b *
pH15	0.761 ***
pHu	0.876 ***	0.573 ***
pH decline	−0.53 ***	0.498 ***	−0.425 **
Drip loss	−0.43 **	-0.095	−0.33 *	0.248
Cooking loss	0.436 **	0.082	0.29 *	−0.216	−0.019
L *	−0.295 *	0.207	−0.019	0.255	0.296 *	0.22
a *	0.579 ***	−0.203	−0.089	−0.135	−0.135	−0.378 **	−0.73 ***
b *	−0.754 ***	−0.484 **	−0.569 ***	0.066	0.003	−0.196	−0.305 *	0.262
Shear force	0.522 ***	−0.309 *	−0.309 *	0.104	0.247	0.166	0.006	−0.196	0.136

The superscript asterisk (*), double asterisk (**), treble asterisk (***) denotes statistical difference of p < 0.05, p < 0.01, p < 0.001, respectively.