Table 3. Correlation coefficients (r) between muscle fiber characteristics and meat quality traits of Korean native black goat

	Type I no	Type IIA no	Type IIB no	Type I area	Type IIA area	Type IIB area
CIE L*	−0.62***	0.47*	0.29	−0.64***	0.49**	0.30
CIE a*	0.32	−0.06	−0.30	0.36*	−0.21	−0.22
CIE b*	−0.26	−0.25	0.50**	−0.28	−0.29	0.54***
Released water (%)	−0.51***	−0.12	0.67***	−0.52***	0.02	0.55***
Cooking loss (%)	−0.46**	−0.13	0.61***	−0.47**	−0.02	0.54***
WBSF (kg/cm2)	−0.35*	−0.43**	0.75***	−0.37*	−0.45**	0.77***
Sarcomere length	0.85***	−0.12	−0.84***	0.85***	−0.18	−0.79***
MFI	0.39	0.05	−0.48**	0.40**	0.10	−0.53***
Collagen	0.03	−0.61***	0.45**	0.03	−0.50***	0.36*

p<0.05,
p<0.01,
p<0.001.
WBSF, Warner-Bratzler shear force; MFI, myofibrillar fragmentation index.