A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis

Table 2

Correlation coefficients among sensory attributes.

	Red colour	Marbling	Odour intensity	Sweetness	Springiness	Hardness	Chewiness	Juiciness
Red colour	1
Marbling	−0.338	1
Odour intensity	0.378	0.000	1
Sweetness	0.009	0.556	0.037	1
Springiness	0.288	0.211	0.496	0.146	1
Hardness	0.212	0.031	0.133	0.160	−0.028	1
Chewiness	0.122	0.142	0.000	0.377	0.239	0.080	1
Juiciness	0.205	0.302	0.050	0.456	0.186	−0.275	0.091	1

Significance: , .