Table 2. Correlation coefficients (r) between muscle fiber characteristics and meat quality traits in porcine longissimus dorsi muscle

	pH45 min	pH24 h	Drip loss	FFU	L*	a*	b*	Sarcoplasmic protein solubility	Myofibrillar protein solubility	Total protein solubility
Muscle fiber number
Total fiber number	0.117	−0.025	0.114	0.144*	0.135†	−0.256***	0.001	−0.202**	−0.063	−0.060
Type I number	0.311***	0.001	−0.160*	0.018	0.048	0.021	−0.050	−0.129*	0.145*	0.105
Type IIA number	0.115	0.211**	−0.296***	−0.008	−0.068	0.189*	−0.089	0.183**	0.213***	0.224***
Type IIB number	0.044	−0.079	0.226**	0.153*	0.157†	−0.328***	0.035	−0.239***	−0.144*	−0.136*
Proportion of muscle fiber number
Proportion of type I number	0.221***	0.017	−0.116†	−0.056	−0.072	0.127†	−0.019	−0.017	0.174**	0.137*
Proportion of type IIA number	−0.081	0.134†	−0.346***	−0.083	−0.189**	0.431***	−0.022	0.291***	0.243***	0.257***
Proportion of type IIB number	−0.077	−0.116†	0.350***	0.104	0.205**	−0.421***	0.036	−0.216***	−0.307***	−0.292***
Cross sectional area of muscle fiber
Mean area	−0.195*	0.045	−0.069	0.013	0.090	0.146†	−0.105	0.275***	0.284***	0.236***
Type I area	−0.193*	0.043	−0.018	−0.008	−0.045	0.079	−0.007	0.199**	−0.016	−0.004
Type IIA area	−0.159*	0.030	−0.075	0.005	0.075	0.063	−0.072	0.217***	0.235***	0.204**
Type IIB area	−0.146†	0.079	−0.133†	−0.009	0.061	0.199*	−0.116	0.281***	0.325***	0.276***
Proportion of muscle fiber area
Proportion of type I area	0.224**	−0.036	−0.192*	−0.056	−0.077	0.128	0.022	−0.048	0.039	0.020
Proportion of type IIA area	0.041	0.254***	−0.332***	−0.082	−0.140†	0.322***	−0.090	0.266***	0.236***	0.250***
Proportion of type IIB area	−0.172*	−0.166*	0.368***	0.097	0.153*	−0.320***	0.053	−0.169**	−0.204**	−0.201**