Table 2. Pearson’s correlation coefficients between meat quality traits and temperature changes postmortem (n=391)

	T1h	T24h	Tc24
T1h(℃)1)	1.0000
T24h(℃)	−0.0011	1.0000
Tc24(℃)2)	0.7893*2)	−0.6149*	1.0000
Carcass weight (kg)	−0.0813	−0.0211	−0.0511
Backfat thickness (mm)	−0.0392	−0.1939*	0.0881
CIE L*3)	0.0300	0.1185*	−0.0491
CIE a*	0.1096*	−0.2475*	0.2384*
CIE b*	−0.3568*	−0.0673	−0.2401*
Water holding capacity	−0.5977*	−0.1357*	−0.3881*
Collagen content (%)	−0.0750	−0.1363*	0.0246
Fat content (%)	0.1068*	−0.3003*	0.2686*
Moisture content (%)	−0.0408	0.1694*	−0.1362*
Protein content (%)	−0.2950*	0.3117*	−0.4240*
Drip loss (%)	0.1770*	0.1070*	0.0739
Cooking loss (%)	0.5222*	−0.0504	0.4428*
Shear force (kg)	0.0569	−0.0554	0.0789