Table 4.

Pearson correlation coefficients (r) between cooked fillet shear values and cooking performance measurements and Spearman's correlation coefficients (r_s) between shear values and WB scores.

		Cooking performance
Shear value	Post-cooking meat temperature1	Total water loss	Cook loss	Moisture loss HOT2	Moisture loss AMBIENT3	Moisture loss COLD4	Correlations to WB scores
BMORSF	HOT	0.44⁎⁎	0.42⁎⁎	0.47⁎⁎	-0.01	-0.12	0.11
	AMBIENT	0.40⁎⁎	0.40⁎⁎	0.35⁎	0.04	-0.08	0.07
	COLD	0.56⁎⁎⁎	0.56⁎⁎⁎	0.42⁎⁎	0.18	-0.29	0.21
BMORSE	HOT	0.44⁎⁎	0.44⁎⁎	0.45⁎⁎	-0.01	-0.13	0.12
	AMBIENT	0.47⁎⁎	0.48⁎⁎	0.37⁎	0.05	-0.16	0.13
	COLD	0.58⁎⁎	0.60⁎⁎	0.43⁎⁎	0.14	-0.32*	0.22
PC-BMORS	HOT	0.29	0.21	0.36⁎	0.30	-0.11	0.52⁎⁎⁎
	AMBIENT	0.29	0.21	0.39⁎	0.26	-0.13	0.51⁎⁎⁎
	COLD	0.35⁎	0.29	0.41⁎⁎	0.25	-0.21	0.49⁎⁎⁎

¹Texture analysis was conducted at 3 different post-cooking meat temperature of HOT (68°C), AMB (23°C) and COLD (4°C), respectively.

²HOT = moisture loss from 76°C to 68°C. ³ AMBIENT = moisture loss from 68°C to 22°C. ⁴ COLD = moisture loss from 22°C to 4°C.

^⁎⁎⁎P < 0.001; ^⁎⁎P < 0.01; *P < 0.05.