Table 6. Pearson’s correlation coefficients between the IMF content and sensory scores for the fresh and cooked Longissimus lumborum (LL) and Semitendinosus (ST) muscles¹⁾

	Fresh pork muscle			Cooked pork muscle
	Marbling	Drip	Acceptability	Flavor	Juiciness	Tenderness	Umami	Palatability
Within LL (N = 32)	0.24 (0.19)	0.09 (0.61)	0.18 (0.32)	0.00 (1.00)	0.31 (0.09)	0.27 (0.14)	0.22 (0.23)	0.19 (0.29)
Within ST (N = 32)	−0.05 (0.77)	IE	−0.25 (0.17)	−0.12 (0.52)	0.18 (0.32)	0.09 (0.63)	−0.30 (0.09)	−0.41 (0.02)
LL + ST (N = 64)	−0.20 (0.12)	0.73 (< 0.01)	−0.32 (0.01)	0.62 (< 0.01)	0.77 (< 0.01)	0.68 (< 0.01)	0.57 (< 0.01)	0.45 (< 0.01)

See Tables 3 and 5 for the IMF contents and sensory scores, respectively.
The p-values are shown in parentheses.
IMF, intramuscular fat; IE, inestimable.