Table 3. Correlation coefficient (r) between sensory quality characteristics of cooked beef and muscle fiber characteristics in the longissimus thoracis muscle of Hanwoo steer

	Muscle fiber area				Total fiber number				Fiber area percentage
	Mean	Type I	Type IIA	Type IIX	Sum	Type I	Type IIA	Type IIX	Type I	Type IIA	Type IIX
Tenderness attribute
Softness1)	−0.03	0.08	0.03	0.01	0.18	0.21	0.13	0.04	0.23*	0.08	−0.19
Initial tenderness2)	0.01	0.10	0.04	0.02	0.19	0.21	0.13	0.05	0.24*	0.05	−0.17
Chewiness3)	0.01	0.09	0.02	0.02	0.19	0.20	0.14	0.05	0.24*	0.04	−0.16
Rate of breakdown4)	−0.04	0.07	0.02	−0.04	0.21	0.19	0.20	0.09	0.15	0.11	−0.14
Amount of perceptible residue5)	−0.07	−0.02	0.01	−0.04	0.27*	0.27*	0.20	0.12	0.13	0.08	−0.11
Juiciness6)	0.05	0.03	0.07	0.10	0.10	0.18	0.08	−0.01	0.23*	0.05	−0.13
Flavor intensity7)	0.06	0.09	−0.02	0.09	0.01	0.12	0.05	−0.04	0.20	−0.02	−0.04
Off flavor intensity8)	−0.09	0.02	−0.05	−0.06	0.21	0.21	0.20	0.15	0.09	0.03	−0.08
Mouth coating9)	−0.06	0.02	−0.07	0.01	0.24*	0.38**	0.16	0.11	0.21	−0.03	−0.07

Scale: 1, very hard; 9, very soft.
Scale: 1, very tough; 9, very tender.
Scale: 1, very chewy; 9, very tender.
Scale: 1, very slow; 9, very fast.
Scale: 1, very abundant; 9, none.
Scale: 1, not juicy; 9, extremely juicy.
Scale: 1, very weak; 9, very strong.
Scale: 1, very strong; 9, very weak.
Scale: 1, none; 9, very high.
p<0.05;
p<0.01.