Table 3. Pearson correlation coefficients for the relationships between properties of pork

	H¹⁾	S	CO	CH	CS-V	CS-P	DT-CS	CE-V	CE-P	DT-CE	L^*	a^*	b^*
H	1	0.370^**2)	0.441^**	0.918^**	−0.779^**	−0.846^**	0.420^**	0.635^**	0.565^**	0.429^**	0.844^**	−0.933^**	0.075
S		1	0.266	0.536^**	−0.431^**	−0.487^**	0.299^*	0.426^**	0.321^*	0.404^**	0.518^**	−0.554^**	0.341
CO			1	0.698^**	−0.150	−0.351^**	0.522^**	0.593^**	0.644^**	0.053	0.646^**	−0.481^*	0.212
CH				1	−0.661^**	−0.791^**	0.546^**	0.701^**	0.653^**	0.372^**	0.916^**	−0.888^**	0.255
CS-V					1	0.912^**	−0.067	−0.252	−0.181	−0.301^*	−0.735^**	0.804^**	0.046
CS-P						1	−0.455^**	−0.429^**	−0.395^**	−0.281^*	−0.859^**	0.893^**	−0.117
DT-CS							1	0.527^**	0.591^**	0.026	0.510^**	−0.417^*	0.484^*
CE-V								1	0.949^**	0.439^**	0.532^**	−0.728^**	0.037
CE-P									1	0.150	0.519^**	−0.618^**	0.071
DT-CE										1	0.244	−0.524^**	−0.078
L^*											1	−0.871^**	0.352
a^*												1	−0.059
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.