Table 2. Correlation coefficients between loin-eye area, pennation angle, and muscle fiber characteristics of pork loin chops

Variables		Loin-eye area	Pennation angle	TNF1)
Pennation angle				–0.45*
Loin-eye area			0.19	0.05
F-Vertical2)
Relative number	I	–0.29	–0.18	0.49**
	IIA	–0.03	–0.03	0.07
	IIX	–0.27	0.17	0.24
	IIB	0.07	0.15	–0.56**
Relative area	I	–0.18	0.03	0.24
	IIA	0.00	–0.23	0.30
	IIX	–0.21	0.30	0.09
	IIB	0.39*	0.04	–0.32
Cross-sectional area	I	–0.18	0.03	0.24
	IIA	0.00	–0.23	0.31
	IIX	–0.21	0.30	0.09
	IIB	0.32	0.04	–0.32
M-Vertical3)
Relative number	I	–0.25	–0.08	0.41*
	IIA	0.05	0.02	0.14
	IIX	–0.16	0.16	0.29
	IIB	0.13	0.17	–0.51**
Relative area	I	–0.26	0.00	0.31
	IIA	–0.11	–0.17	0.15
	IIX	–0.33	0.24	–0.06
	IIB	0.42*	–0.11	–0.12
Cross-sectional area	I	–0.09	0.55**	–0.78***
	IIA	–0.32	0.51*	–0.71**
	IIX	–0.27	0.68**	–0.79***
	IIB	0.14	0.57**	–0.83***

Total number of fiber on chop surface of pork loin.
Cross-sections prepared by cut vertical to the muscle fiber orientation.
Cross-sections prepared by cut vertical to the muscle length.
p<0.05,
p<0.01,
p<0.0001.