Table 3. The correlation coefficient between meat quality traits

	Moisture	Protein	Fat	Ash	Drip loss	Cooking loss	WBSF	pH	L*	a*
Protein	−0.35*
Fat	−0.55*	−0.13
Ash	−0.22	−0.29	0.56
Drip loss	0.37*	−0.12	−0.45*	−0.62
Cooking loss	−0.37*	−0.20	0.60*	0.35	−0.25
WBSF	−0.02	−0.80*	0.58*	0.64	0.33*	0.51*
pH	0.13	0.00	−0.53*	−0.49	0.32*	−0.45*	−0.37*
L*	−0.27	0.35*	0.13	0.04	0.01	0.16	−0.17	−0.55*
a*	−0.19	0.09	0.26	0.07	−0.23	0.22	0.11	−0.31*	0.00
b*	−0.60*	0.34*	0.48*	0.10	−0.09	0.29	0.01	−0.38*	0.60*	0.16

p < 0.05 (represent significant correlations).
WBSF, Warner-Bratzler shear force.