Table 3. Linear regression models for predicting the cooking loss of pork loin (experiment 1)

pH	CIE L*	CIE a*	CIE b*	Moisture	Protein	Intercept	Adj-r2
–14.01	–0.71				–2.65	205.16	0.685
–11.62		1.82	–1.96			113.63	0.569
–6.32				1.15	–3.01	48.25	0.544
–10.97	0.13	2.07	–2.26			105.76	0.567
–14.52	–0.73	–0.24			–2.72	212.12	0.684
–13.88	–0.66			0.19	–2.67	188.68	0.683
–11.75		1.81	–2.02	–0.17		127.80	0.566
–11.27		1.52	–1.96		–1.85	154.30	0.651
–9.54	0.41	2.22	–3.28	0.28		118.19	0.564
–13.05	–0.38	0.71	–1.10		–2.24	185.24	0.675
–14.33	–0.71	–0.21		0.14	–2.74	199.94	0.682
–14.26	–0.59		–0.53	0.31	–2.74	187.62	0.700
–11.16		1.44	–1.91	0.08	–1.88	148.68	0.653
–13.02	–0.38	0.71	–1.09	0.03	–2.25	182.81	0.672