Table 2. Correlation of pork loin quality properties (experiment 1)

	pH	CIE L*	CIE a*	CIE b*	Moisture	Protein
CIE L*	–0.65***
CIE a*	–0.04	–0.28**
CIE b*	–0.48***	0.54***	0.50***
Moisture	0.05	–0.15	–0.25*	–0.35**
Protein	–0.10	–0.05	0.07	0.07	0.01
Cooking loss	–0.35**	0.02	0.11	–0.15	0.15	–0.38***

p<0.05,
p<0.01,
p<0.001.