Table 3.

Stepwise regression predicting traits associated with Warner-Bratzler shear force (WBSF, dependent variable) for chops cooked to 63 °C and 71 °C using fresh and cooked quality loin traits (independent variables).

63 °C WBSF	Mod.	Cook Loss	Lipid	pH	L*	Sire Line	Firm 1	Int.
R2	0.209	0.102	0.034	0.19	0.037	0.011	0.006	--
β	--	0.056	−0.141	−2.106	−0.05	−0.077	0.138	15.975
71 °C WBSF	Mod.	Cook Loss	Marb 1	L*	pH	Sire Line	b*	Firm 1	Color 1	Temp Final 2	Int.
R2	0.381	0.108	0.013	0.059	0.045	0.054	0.067	0.012	0.016	0.007	--
β	--	0.06	−0.154	−0.068	−3.999	−0.226	−0.139	0.269	0.249	0.087	20.77

¹ National Pork Producers Council color, marbling (marb), and firmness (firm) scores. Color is measured from light to dark (1–6). Marbling is measured least to greatest (1–10). Firmness is measured soft to firm (1–3). ² Cooked temperatures measured either when chops were removed from the grill (off-grill) or at the peak of resting temperature (final). Int. is the estimated intercept of the equation. Mod. represents the overall model R^2.