Table 4. Correlation coefficients between sensory panel scores and shear force (kg/cm2) on primal cut basis

Flavor Juiciness Tenderness Overall palatability
All cuts 0.18 −0.27 −0.66*** −0.54**
Ansim 0.23 −0.22 −0.75*** −0.72***
Dungsim 0.13 −0.39* −0.76*** −0.68***
Chaekeut 0.17 −0.34 −0.72*** −0.74***
Moksim 0.06 −0.12 −0.46* −0.48*
Abdari 0.11 −0.08 −0.34 −0.45*
Udun 0.14 −0.15 −0.48* −0.52*
Suldo 0.09 −0.07 −0.36 −0.44*
Yangjee 0.16 −0.26 −0.58** −0.62**
Satae 0.03 −0.12 −0.23 −0.32
Kalbi 0.18 −0.35 −0.55** −0.58**