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Table 2 Estimated genetic correlations between post-mortem muscle characteristics and meat quality traits.

From: Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

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. 1 Lactate = Lactate concentration 15 min post-slaughter; pH15 = pH measured 15 min post-slaughter; pHu = Ultimate pH.
  2. ** Genetic correlation is significantly different from zero (p < 0.01).