Table 2. Correlation coefficient (r) between sensory quality characteristics of cooked beef and meat quality characteristics in the longissimus thoracis muscle of Hanwoo steer

	pH45 min	pH24 h	L*	a*	b*	Drip loss	FFU	Cooking loss	WBS	Marbling score	IMF content
Tenderness attribute
Softness1)	−0.15	−0.04	0.35**	0.13	0.20	−0.18	−0.08	−0.33**	−0.56***	0.53***	0.40***
Initial tenderness2)	−0.16	−0.01	0.32**	0.12	0.18	−0.20	−0.06	−0.23*	−0.54***	0.54***	0.41***
Chewiness3)	−0.14	−0.02	0.29**	0.08	0.12	−0.19	−0.03	−0.21	−0.52***	0.53***	0.46***
Rate of breakdown4)	−0.13	−0.01	0.37**	0.23*	0.27*	−0.29**	−0.23*	−0.24*	−0.47***	0.40***	0.33**
Amount of perceptible residue5)	−0.04	−0.06	0.33**	0.18	0.12	−0.22*	−0.15	−0.25*	−0.43***	0.51***	0.50***
Juiciness6)	0.11	0.08	0.12	−0.02	−0.01	0.09	0.06	−0.29**	−0.41***	0.53***	0.53***
Flavor intensity7)	0.16	0.04	−0.04	−0.04	−0.05	0.21	0.21	−0.16	−0.28**	0.30**	0.27*
Off flavor intensity8)	−0.09	0.01	0.15	0.13	0.12	−0.01	−0.03	−0.40***	−0.27*	0.44***	0.24*
Mouth coating9)	0.08	0.09	0.19	−0.05	−0.02	0.11	0.13	−0.30**	−0.49***	0.68***	0.62***

Scale: 1, very hard; 9, very soft.
Scale: 1, very tough; 9, very tender.
Scale: 1, very chewy; 9, very tender.
Scale: 1, very slow; 9, very fast.
Scale: 1, very abundant; 9, none.
Scale: 1, not juicy; 9, extremely juicy.
Scale: 1, very weak; 9, very strong.
Scale: 1, very strong; 9, very weak.
Scale: 1, none; 9, very high.
p<0.05;
p<0.01;
p<0.001.
FFU, filter-paper fluid uptake; WBS, Warner-Bratzler shear force; IMF, intramuscular fat.