Table 2 The correlation coefficient (r²) of quality attributes of wrap-packaged dry-aged beef during 7 days of storage

	TAB	Mold	Yeast	LAB	pH	VBN	TBARS	L*	a*	b*	Chroma	Hue-angle	Appearance	Odor	Taste	Overall acceptance
TAB	1	0.18	-0.63*	0.97***	0.10	0.88**	-0.11	-0.49	-0.45	-0.26	-0.39	0.24	-0.46	-0.60*	-0.66*	-0.79**
Mold		1	-0.54	0.40	0.20	0.06	-0.05	0.07	0.18	0.29	0.22	0.24	-0.12	0.01	-0.01	-0.20
Yeast			1	-0.73**	-0.30	-0.61*	0.11	0.17	0.28	0.05	0.19	-0.48	0.43	0.69*	0.69*	0.72**
LAB				1	0.14	0.84**	-0.12	-0.44	-0.41	-0.21	-0.34	0.27	-0.47	-0.56	-0.65*	-0.82**
pH					1	-0.15	0.07	0.25	0.06	0.17	0.10	0.24	0.07	-0.30	-0.12	0.02
VBN						1	-0.21	-0.70*	-0.66*	-0.51	-0.62*	0.14	-0.31	-0.65*	-0.78**	-0.87**
TBARS							1	-0.19	-0.12	-0.15	-0.13	-0.05	-0.13	-0.15	0.01	0.15
L*								1	0.85**	0.83**	0.87**	0.23	0.09	0.48	0.45	0.57
a*									1	0.91***	0.99***	0.18	0.24	0.55	0.55	0.72**
b*										1	0.96***	0.55	0.23	0.32	0.43	0.58*
Chroma											1	0.33	0.24	0.47	0.51	0.68*
Hue-angle												1	0.11	-0.46	-0.16	0.00
Appearance													1	0.17	0.22	0.59*
Odor														1	0.82**	0.58*
Taste															1	0.77*
Overall Acceptance																1

^*p<0.05
^**p<0.01
^***p<0.001.
TAB, total aerobic bacteria; LAB, lactic acid bacteria; VBN, volatile basic nitrogen; TBARS, 2-thiobarbituric acid-reactive substance.