Table 7. Correlation analysis of quality evaluation and preference for pork Boston butt

	Meat Lightness	Meat redness	Visible fat proportion	Fat distribution	Meat color preference	Fat preference	Overall acceptability
Meat lightness	1	NS	0.2***	0.3***	0.6***	0.4***	0.5***
Meat redness		1	0.3***	0.2***	0.2***	0.2***	0.2***
Visible fat proportion			1	0.3***	0.4***	0.2***	0.3***
Fat distribution				1	0.4***	0.6***	0.5***
Meat color preference					1	0.4***	0.6***
Fat preference						1	0.7***
Overall acceptability							1

p < 0.0001.
NS, not significant.