Table 2. Pearson correlation coefficients for the relationships between properties of beef

	H¹⁾	S	CO	CH	CS-V	CS-P	DT-CS	CE-V	CE-P	DT-CE	L^*	a^*	b^*
H	1	0.437^**2)	0.463^**	0.916^**	−0.447^**	−0.254	−0.556^**	0.401^**	0.597^**	−0.602^**	0.811^**	−0.845^**	−0.601^**
S		1	0.630^**	0.677^**	−0.711^**	−0.620^**	−0.461^**	−0.126	0.107	−0.557^**	0.639^**	−0.534^**	−0.143
CO			1	0.693^**	−0.614^**	−0.355^**	−0.645^**	0.120	0.377^**	−0.719^**	0.711^**	−0.657^**	−0.248
CH				1	−0.629^**	−0.478^**	−0.567^**	0.192	0.433^**	−0.674^**	0.928^**	−0.835^**	−0.441^*
CS-V					1	0.863^**	0.637^**	0.401^**	0.058	0.668^**	−0.689^**	0.548^**	0.069
CS-P						1	0.179	0.698^**	0.429^**	0.391^**	−0.533^**	0.185	−0.306
DT-CS							1	−0.256	−0.533^**	0.747^**	−0.440^*	0.717^**	0.570^**
CE-V								1	0.903^**	−0.135	0.178	−0.533^**	−0.739^**
CE-P									1	−0.533^**	0.509^**	−0.787^**	−0.704^**
DT-CE										1	−0.815^**	0.762^**	0.190
L^*											1	−0.858^**	−0.337
a^*												1	0.714^**
b^*													1

H, hardness; S, springiness; CO, cohesiveness; CH, chewiness; CS-V, cutting strength of vertical; CS-P, cutting strength of parallel; DT-CS, degree of texturization of cutting strength; CE-V, cutting energy of vertical; CE-P, cutting energy of parallel; DT-CE, degree of texturization of cutting energy.
^*, and ^** indicate that the correlations are significant at the p<0.05 and p<0.01 levels, respectively.