Table 5. Correlation coefficients (r) between quality grade and meat quality traits in belly and shoulder butt.
| Items | Quality grade | |
|---|---|---|
| Belly | Shoulder butt | |
| Moisture | –0.467* | 0.35* |
| Fat | 0.678* | 0.522* |
| Protein | 0.267 | 0.215 |
| Collagen | 0.251 | 0.254 |
| Cooking loss (%) | 0.225 | 0.251 |
| pH | 0.125 | 0.254 |
| CIE L* (lightness) | 0.205 | 0.215 |
| CIE a* (redness) | 0.244 | 0.125 |
| CIE b* (yellowness) | 0.295 | 0.255 |
| Sensorial fresh color | 0.214 | 0.229 |
| Flavor | 0.256 | 0.257 |
| Juiciness | 0.264 | 0.253 |
| Tenderness | 0.214 | 0.244 |
| Overall acceptance | 0.251 | 0.252 |
*
p<0.05.