Table 1. Pearson’s correlation coefficients between meat quality traits and postmortem pH values (n=391)

	pH45min	pH24h	pHc24
pH45min1)	1.0000
pH24h	0.0949	1.0000
pHc24	0.7949*	−0.5286*	1.0000
Carcass weight (kg)	−0.1444*5)	0.1074*	−0.1886*
Backfat thickness (mm)	−0.1158*	0.2155*	−0.2301*
CIE L*2)	−0.0558	−0.5553*	0.2908*
CIE a*	−0.2263*	−0.2387*	−0.0475
CIE b*	−0.4102*	−0.4561*	−0.0718
Water holding capacity	−0.2175*	0.1682*	−0.2880*
Collagen content (%)	−0.1382*	−0.0171	−0.1075*
Fat content (%)	−0.1105*	0.2260*	−0.2320*
Moisture content (%)	0.0889	0.1599*	−0.0216
Protein content (%)	−0.0066	−0.5266*	0.3153*
Drip loss (%)	−0.1628*	−0.4038*	0.1072*
Cooking loss (%)	−0.1637*	−0.2009*	−0.0171
Shear force (kg)	−0.3801*	−0.2626*	−0.1641*
T1h(℃)3)	0.2253*	0.0841	0.1409*
T24h(℃)	0.1808*	−0.2550*	0.3095*
Tc24(℃)4)	0.0667	0.2229*	−0.0789