Table 4. Correlation coefficients of various parameters used to assess protein recovered from pork leg

Items	BF	DE	JS	Fo	Br	Ha	Coh	Gu	L*	a*	b*	Fl	Coh	Ju
JS	1.00	-	-	-	-	-	-	-	-	-	-	-	-	-
GS	-	0.94	-	-	-	-	-	-	-	-	-	-	-	-
Ha	-	-	0.80	-	-	-	-	-	-	-	-	-	-	-
Coh	-	-	-	-	-	0.80	-	-	-	-	-	-	-	-
Gu	-	-	-	-	0.80	0.97	0.90	-	-	-	-	-	-	-
Che	0.80	-	0.80	-	0.81	0.97	0.89	1.00	-	-	-	-	-	-
W	-	-	-	-	-	-	-	-	-	-	0.94	-	-	-
Ar	-	-	-	-	-	-	-	-	-	-	-	-	-	-
Fl	-	-	-	0.85	-	-	-	-	-	-	-	-	-	-
Ju	-	-	-	-	-	-	-	-	-	-	-	-	-	-
Te	-	-	-	0.82	-	-	-	-	-	-	-	0.83	0.83	0.85
OA	-	-	-	0.88	-	-	-	-	-	-	-	-	0.82	-

Level of significance of correlation coefficients: p<0.05.
BF, breaking force; DE, deformation; GS, gel strength; JS, jelly strength; Fo, folding resistance; Br, brittleness; Ha, hardness; Coh, cohesiveness; Gu, gumminess; Che, chewiness; W, L*−3b*; Ar, aroma; Fl, flavor; MC, meat color; Ju, juiciness; Te, tenderness; OA, overall acceptability.