Table 5.
Pearson s correlation coefficients between sensory preference and quality character istics of egg

Quality characteristics		Storage temperature (°C)	Correlation coefficient (r)	Statistical significance
Weight-loss		0	–0.78	**
		10	–0.93	**
		20	–0.95	**
		30	–0.99	**
Specific gravity		0	0.75	**
		10	0.79	**
		20	0.71	*
		30	0.88	**
Yolk color	L	0	0.11	NS
		10	0.14	NS
		20	–0.46	NS
		30	–0.49	NS
	a	0	0.46	NS
		10	0.45	NS
		20	0.52	NS
		30	0.63	*
	b	0	0.52	*
		10	0.68	**
		20	–0.01	NS
		30	0.14	NS
	Albumen color	L	0	–0.10	NS
			10	0.42	NS
20			0.27	NS
30			0.65	*
a		0	–0.34	NS
		10	–0.51	*
		20	0.25	NS
		30	0.03	NS
b		0	–0.07	NS
		10	0.44	NS
		20	0.11	NS
		30	0.43	NS
Yolk index		0	0.58	*
		10	0.87	**
		20	0.96	**
		30	0.98	**
Albumen index		0	0.66	**
		10	0.89	**
		20	0.89	**
		30	0.93	**
Haugh unit		0	0.64	**
		10	0.92	**
		20	0.96	**
		30	0.98	**
Yolk pH		0	–0.75	**
		10	–0.77	**
		20	–0.43	NS
		30	–0.82	*
Albumen pH		0	–0.19	NS
		10	–0.72	**
		20	–0.57	NS
		30	–0.88	**

p<0.05
p<0.01