Table 3. Correlation coefficients between loin-eye area, pennation angle, muscle fiber characteristics on chop surface of pork loin, and meat quality characteristics

Variables		pH	Meat color			Drip loss	Cooking loss	WBSF
			CIE L*	CIE a*	CIE b*
Pennation angle		0.09	0.16	0.32	0.14	0.18	–0.10	0.53**
Loin-eye area		–0.10	0.16	0.19	0.06	–0.22	–0.10	0.07
Total number of fiber		–0.45*	0.12	–0.20	0.18	–0.09	0.16	–0.33
Relative fiber number	I	–0.11	–0.15	–0.06	0.02	–0.06	0.27	–0.02
	IIA	0.14	0.12	0.08	0.08	0.19	0.30	0.31
	IIX	–0.02	0.44*	–0.18	0.15	0.09	0.31	0.11
	IIB	0.07	–0.14	0.28	0.00	0.07	–0.24	–0.21
Relative fiber area	I	–0.20	–0.22	–0.05	–0.09	–0.17	0.10	0.00
	IIA	0.00	–0.10	0.05	0.08	0.03	0.23	0.29
	IIX	0.31	0.35*	0.04	0.10	0.27	0.30	0.55**
	IIB	–0.18	–0.18	–0.04	–0.08	–0.17	–0.32	–0.55**
Cross-sectional area	I	0.30	–0.31	–0.26	–0.31	–0.23	–0.04	0.25
	IIA	0.31	–0.12	–0.01	–0.09	0.09	–0.19	0.18
	IIX	0.36*	–0.08	–0.02	–0.19	0.10	0.02	0.41*
	IIB	0.39*	–0.18	–0.07	–0.32	–0.26	–0.14	0.24

p<0.05,
p<0.01.
WBSF, Warner-Bratzler shear force.