Table 2. Pearson correlation coefficients between image data and reference data for quality attributes of beef longissimus dorsi muscle

L*image a*image b*image
L* 0.46*** –0.86*** 0.05
a* –0.24 0.65*** 0.1
b* 0.05 0.29 –0.1
pH 0.41** –0.75*** 0.21
DL% 0.37** –0.78*** 0.29
CL% –0.1 0.26 –0.04
DM 0.31* –0.56*** 0.28
Moisture –0.31* 0.56*** –0.28
CP 0.24 –0.69*** 0.16
EE 0.08 –0.17 0.33*
Ash 0.25 –0.72*** –0.03
TBARS 0.01 –0.21 –0.15
POV 0.1 –0.43** 0.03
FFA –0.06 0.11 –0.21
TCC –0.1 0.14 –0.05
TYMC –0.16 0.23 0.16
TVC –0.05 –0.1 0.37**
p<0.05,
p<0.01,
p<0.001.
L*image, L*value from image analysis; a*image, a* value from image analysis; b*image, b* value from imaging analysis; DL, drip loss; CL, cooking loss; DM, dry matter; CP, crude protein; EE, ether extract; TBARS, thiobarbituric acid reactive substance; POV, peroxide value; FFA, free fatty acid; TCC, total coliform count; TYMC, total yeast-mould count; TVC, total viable count .