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 .