Table 5. Correlation coefficients between fatty acids and meat quality traits or sensory panel scores

	Fat content	Collagen content	Drip loss	Shear Force	Flavor	Juiciness	Tenderness	Overall palatability
		C12:0						−0.52*	0.45*	0.37	0.27	−0.10	−0.75***	−0.71***	−0.65**
C14:0	−0.69***	0.50*	0.59**	0.72***	−0.50*	−0.67**	−0.64**	−0.72***
C16:0	−0.84***	0.77***	0.83***	0.74***	0.77***	−0.51*	−0.91***	−0.90***
C18:0	−0.87***	0.75***	0.83***	0.69***	−0.83***	−0.71***	−0.73***	−0.83***
C21:0	0.90***	−0.62***	−0.75***	−0.71***	0.63**	0.81***	0.74***	0.83***
C18:1 (n-9)	0.91***	−0.79***	−0.88***	−0.78***	0.76***	0.82***	0.84***	0.92***
C18:2 (n-6)	0.72***	−0.63**	−0.58**	−0.73***	0.54*	0.81***	0.81***	0.84***
C18:3 (n-3)	−0.89***	0.62**	0.73***	0.75***	−0.40	−0.96***	−0.91***	−0.92***
C20:3 (n-6)	−0.68**	0.55*	0.57**	0.54*	−0.17	−0.87***	−0.83***	−0.78***
C22:6 (n-3)	−0.76***	0.66**	0.67**	0.59**	−0.39	−0.88***	−0.84***	−0.84***
SFA1	−0.90***	0.80***	0.87***	0.76***	−0.73***	−0.84***	−0.86***	−0.93***
MUFA	0.92***	−0.80***	−0.88***	−0.77***	0.73***	0.86***	0.87***	0.94***
PUFA	−0.53*	0.33	0.42	0.53*	−0.13	−0.56*	−0.53*	−0.49*
Σn-3	−0.86***	0.60**	0.69**	0.70***	−0.35	−0.96***	−0.91***	−0.91***
Σn-6	0.65**	−0.49*	−0.52*	−0.44	0.34	0.75***	0.71***	0.75***