Table 3. Correlation coefficients (r) between sensory properties, meat quality traits and carcass weight of high–market weight pigs

Measurements	Flavor	Juiciness	Tenderness	Palatability
Carcass weight	0.59***	0.28	−0.70***	0.20*
Backfat thickness	0.50***	0.31**	−0.56***	0.33***
IMF (%)	0.55***	0.26*	−0.58***	0.22*
pHu	0.15	0.65***	−0.22*	0.57***
CIE L*	−0.11	−0.64***	0.22*	−0.53***
CIE a*	0.51***	0.35***	−0.43***	0.35***
CIE b*	−0.06	0.03	−0.02	0.04
Drip loss (%)	−0.14	−0.74***	0.25*	−0.61***
Cooking loss (%)	−0.19	−0.19	0.16	−0.13
Released water (%)	−0.15	−0.15	0.28**	−0.19
WBSF	0.49***	0.24*	−0.85***	0.18

p < 0.05,
p < 0.01,
p <0.001.
IMF, intramuscular fat; WBSF, Warner-Bratzler shear force.