Table 1. Correlations evaluated between meatball emulsion batter parameters

		pH	JFS (%)	WHC (%)	TEF (%)	EFAT (%)
JFS (%)	Correlation	−0.801*	1.000	−0.777*	0.845*	0.421
	coefficient (r) Sig. (P)	0.000	.	0.000	0.000	0.018
WHC (%)	Correlation	0.641*	−0.777*	1000	−0.596*	−0.512*
	coefficient (r) Sig. (P)	0.000	0.000	.	0.000	0.003
TEF (%)	Correlation	−0.793*	0.845*	−0.596*	1.000	0.194
	coefficient (r) Sig. (P)	0.000	0.000	0.000	.	0.297
EFAT (%)	Correlation	−0.248	0.421	−0.512*	0.194	1.000
	coefficient (r) Sig. (P)	0.179	0.018	0.003	0.297	.
pH	Correlation	1.000	−0.801*	0.641*	−0.793*	−0.248
	coefficient (r) Sig. (P)	.	0.000	0.000	0.000	0.179