Table 3. Correlation coefficients between sensory panel scores and crude fat (%) on primal cut basis

	Flavor	Juiciness	Tenderness	Overall palatability
All cuts	0.45*	0.67***	0.32*	0.56***
Ansim	0.51*	0.72***	0.36*	0.62***
Dungsim	0.53*	0.68***	0.36*	0.68***
Chaekeut	0.57**	0.74***	0.42*	0.72***
Moksim	0.36	0.49*	0.26	0.51*
Abdari	0.31	0.38*	0.24	0.49*
Udun	0.34	0.35	0.18	0.45*
Suldo	0.34	0.37	0.16	0.44*
Yangjee	0.46*	0.58**	0.25	0.57**
Satae	0.23	0.32	0.18	0.32
Kalbi	0.58**	0.72***	0.35	0.74***