Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

Table 2

Correlation coefficients among the pork loin (Longissimus thoracis muscle; n = 60) quality attributes.

				DL; (%)	FPW; (mg)	(%)	(%)	(%)
	−0.04
Lightness ()	−0.21	−0.34
DL (%)	−0.52	−0.19	0.62
FPW (mg)	−0.53	−0.14	0.53	0.67
(%)	−0.48	0.10	0.47	0.83	0.59
(%)	−0.48	0.11	0.49	0.83	0.54	0.97
(%)	−0.40	0.05	0.52	0.86	0.58	0.97	0.96
(%)	−0.43	0.05	0.55	0.84	0.54	0.93	0.96	0.95

DL = drip loss by the bag method after 48 h storage; = EZ-DripLoss by weighing containers after 24 h storage; = EZ-DripLoss by weighing dabbed samples after 24 h storage; = EZ-DripLoss by weighing containers after 48 h storage; = EZ-DripLoss by weighing dabbed samples after 48 h storage; and FPW = filter-paper wetness (mg).
< 0.05. < 0.01.