Table 1. Correlation coefficients between chemical compositions and sensory panel scores of Hanwoo primal cuts¹⁾

	Flavor	Juiciness	Tenderness	Overall palatability
Crude moisture (%)	−0.10	−0.18	−0.03	−0.10
Crude protein (%)	0.19	−0.12	−0.06	−0.11
Crude fat (%)	0.45**	0.67***	0.32*	0.56***
Crude ash (%)	0.02	0.03	0.06	0.02
Oleic acid (C18:1, %)	0.32*	0.24	0.15	0.26