Table 8. Multiple regression analysis and contribution of carcass traits and primal cuts of Hanwoo

Dependent variable	Independent variable				R2	Contribution (%)
	Intercept	CCW (kg)	BFT (mm)	REA (cm2)		CCW (kg)	BFT (mm)	REA (cm2)
Tenderloin (kg)	1.18639	0.01042	−0.04346	0.00889	0.61***	75.17	22.53	2.30
Sirloin (kg)	−0.16619	0.06123	−0.13913	0.10673	0.74***	82.18	7.31	10.51
Strip loin (kg)	−1.15726	0.01357	−0.03729	0.04861	0.71***	59.87	7.80	32.34
Chuck (kg)	−2.1031	0.03897	−0.14236	0.02521	0.57***	80.15	18.44	1.41
Shoulder (kg)	2.49694	0.04843	−0.16563	0.03104	0.69***	82.04	16.54	1.42
Bottom round (kg)	1.656	0.04233	−0.16392	0.05302	0.66***	75.50	19.52	4.98
Top round (kg)	1.96606	0.07005	−0.21784	0.06382	0.69***	83.22	13.87	2.91
Brisket (kg)	4.66717	0.09262	−0.27806	0.03161	0.59***	86.18	13.39	0.42
Shank (kg)	7.00651	0.02923	−0.06035	0.01698	0.32***	91.94	6.76	1.31
Rib (kg)	1.26539	0.16837	0.01077	-0.0535	0.79***	99.57	0.01	0.42

p < 0.05,
p < 0.01,
p < 0.001.
CCW, carcass cold weight; BFT, backfat thickness; REA, ribeye area.