Table 2

Estimated genetic correlations between post-mortem muscle characteristics and meat quality traits.

Meat traits1

Lightness (L*)

Redness (a*)

Yellowness (b*)

Drip Loss

Thawing-cooking loss

Warner Bratzler shear force


Lactate

0.28 ± 0.16

0.36** ± 0.08

0.41** ± 0.11

0.54** ± 0.04

0.20 ± 0.10

0.36** ± 0.07

pH15

-0.52 ** ± 0.10

-0.02 ± 0.15

-0.16 ± 0.18

-0.55** ± 0.10

-0.19 ± 0.10

-0.24 ± 0.14

Glycolytic Potential

0.52** ± 0.07

0.51** ± 0.11

0.60** ± 0.10

0.78** ± 0.04

0.49** ± 0.10

0.52** ± 0.05

pHu

-0.65** ± 0.11

-0.35** ± 0.13

-0.54** ± 0.11

-0.89** ± 0.05

-0.80** ± 0.10

-0.81** ± 0.06


1 Lactate = Lactate concentration 15 min post-slaughter; pH15 = pH measured 15 min post-slaughter; pHu = Ultimate pH.

** Genetic correlation is significantly different from zero (p < 0.01).

Le Bihan-Duval et al. BMC Genetics 2008 9:53   doi:10.1186/1471-2156-9-53

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