Table 4. Pearson correlation coefficients for the relationships between properties of chicken

	H1)	S	CO	CH	CS-V	CS-P	DT-CS	CE-V	CE-P	DT-CE	L*	a*	b*
H	1	−0.007	0.381**2)	0.902**	−0.251	−0.290*	0.044	0.161	−0.010	0.503**	0.460*	−0.476*	−0.447*
S		1	0.243	0.272*	−0.343*	−0.253	−0.242	−0.080	−0.028	−0.175	0.437*	−0.523**	−0.518**
CO			1	0.653**	−0.077	−0.137	0.110	0.266	0.200	0.336*	0.667**	−0.488**	−0.552**
CH				1	−0.226	−0.246	0.007	0.189	0.056	0.452**	0.631**	−0.570**	−0.587**
CS-V					1	0.901**	0.373**	0.472**	0.625**	0.112	0.071	0.241	0.171
CS-P						1	−0.037	0.181	0.398**	−0.150	−0.045	0.306	0.273
DT-CS							1	0.765**	0.632**	0.653**	0.347	−0.121	−0.241
CE-V								1	0.931**	0.732**	0.679**	−0.373	−0.456*
CE-P									1	0.455**	0.646**	−0.337	−0.419*
DT-CE										1	0.470*	−0.304	−0.331
L*											1	−0.896**	−0.927**
a*												1	0.976**
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.