Table 3.

Correlation coefficients between muscle fiber characteristics and the difference in meat quality between fresh and frozen-thawed pork.

Muscle fiber characteristics		Meat quality traits
Traits	Type	pH	Lightness (CIE L*)	Redness (CIE a*)	Yellowness (CIE b*)	Chroma	Hue	Purge loss	Drip loss	Cooking loss	WBSF1)
Cross − sectional area	I	− 0.36	0.16	− 0.10	− 0.09	− 0.13	0.01	− 0.61**	0.06	0.35	0.12
	IIA	− 0.42	0.25	− 0.34	− 0.21	− 0.30	− 0.18	− 0.46*	0.15	0.33	0.15
	IIAX	− 0.36	0.09	0.17	− 0.42	− 0.14	0.35	− 0.39	− 0.68**	− 0.08	0.46*
	IIX	− 0.39	0.05	− 0.36	− 0.66**	− 0.53*	0.06	0.11	− 0.33	− 0.22	0.29
	IIXB	− 0.41	− 0.04	0.09	− 0.52*	− 0.45*	0.37	− 0.14	− 0.84**	− 0.35	0.44
	IIB	− 0.06	− 0.03	− 0.52*	0.45*	− 0.38	− 0.38	0.29	0.51*	0.33	− 0.07
Relative number	I	− 0.13	0.11	0.37	0.41	0.35	0.03	− 0.58*	0.14	0.37	0.27
	IIA	− 0.04	− 0.10	0.75**	0.51*	0.68**	0.40	− 0.45*	− 0.30	0.14	0.23
	IIAX	− 0.11	− 0.14	0.30	− 0.02	0.11	0.45*	− 0.31	0.17	0.31	− 0.56*
	IIX	− 0.09	0.03	0.50*	0.35	0.43	0.40	− 0.60**	− 0.09	0.16	− 0.06
	IIXB	0.41	− 0.05	− 0.19	0.43	0.14	− 0.35	0.19	0.74**	0.27	− 0.42
	IIB	0.08	0.00	− 0.60**	− 0.47*	− 0.55*	− 0.36	0.70**	0.23	− 0.16	− 0.11
Relative area	I	− 0.36	0.23	0.34	0.43	0.44	0.06	− 0.74**	0.01	0.35	0.34
	IIA	− 0.12	− 0.04	0.71**	0.50*	0.66**	0.39	− 0.53*	− 0.29	0.16	0.24
	IIAX	− 0.20	− 0.11	0.29	− 0.08	0.07	0.47*	− 0.37	0.10	0.29	− 0.50*
	IIX	− 0.36	− 0.05	0.55*	0.05	0.33	0.61**	− 0.54*	− 0.58*	− 0.11	0.27
	IIXB	0.42	0.06	− 0.27	0.41	0.10	− 0.42	0.07	0.68**	0.28	− 0.27
	IIB	0.20	− 0.06	− 0.58*	− 0.47*	− 0.50*	− 0.36	0.71**	0.35	− 0.08	− 0.20

¹⁾Warner–Bratzler shear force.

*P < 0.05; **P < 0.01.