Table 7.

Correlation coefficients between the meat quality and antioxidant capacity of slow-growing chickens on day 63.

	pH45 min	pH24 h	a*	b*	L*	Drip Loss	Cooking Loss	Shear Force
MDA	0.682	0.479	−0.079	0.047	−0.372	−0.177	−0.796	−0.107
T-AOC	0.099	0.166	−0.385	−0.342	0.690	0.341	0.690	0.087
GSH	−0.592	0.842	−0.865	−0.838	−0.017	−0.381	−0.108	−0.589

Color: L* = lightness; a* = redness; b* = yellow. MDA = malondialdehyde; T-AOC = total antioxidant capacity; GSH = glutathione.