Table 1. Pearson correlations for meat quality attributes by 168 h postmortem storage at 2°C of lamb Longissimus thoracis et lumborum (LTL) vacuum packaged at different postmortem times

	Shear force	Purge loss	pH	Free thiol group	Glycogen content	Lactate content	Calpain-1 relative degradation
Muscle temperature	-0.626**	-0.582*	0.480*	0.436	0.485*	0.168	-0.311
Shear force	1	0.534*	-0.407	0.642**	-0.419	0.439*	0.623
Purge loss		1	-0.584*	-0.258	-0.459	0.186	0.117
pH			1	0.526*	0.377**	-0.113	0.301
Free thiol group				1	-0.210	-0.346	-0.078
Glycogen content					1	0.459	-0.311
Lactate content						1	-0.639

Values were expressed as correlation coefficient (r) and p-values.
p<0.05
p<0.01.