Table 8. Correlation analysis of quality evaluation and preference for pork loin

	Meat lightness	Meat redness	Visible fat proportion	Fat distribution	Meat color preference	Fat preference	Overall acceptability
Meat lightness	1	−0.1**	0.6***	0.2***	0.5***	0.3***	0.4***
Meat redness		1	NS	0.2***	NS	0.1**	NS
Visible fat proportion			1	0.3***	0.4***	0.2***	0.3***
Fat distribution				1	0.4***	0.5***	0.5***
Meat color preference					1	0.5***	0.5***
Fat preference						1	0.8***
Overall acceptability							1

p < 0.01
p < 0.0001.
NS, not significant.