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 .