The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Table 4

Correlation coefficients and levels of significance in PSE and physical parameters. The parameters were subjected to a correlation analysis (Pearson’s coefficient) in order to determine potential statistical relationships between PSE and colour, pH, Warner-Bratzler shear force, and drip loss in m. adductor (AD) and m. semimembranosus (SM).

	M. adductor ()						M. semimembranosus ()
				pH	W-B	Drip loss				pH
pH
W-B							—	—	—	—
Drip loss							—	—	—	—
PSE

, , and ; : lightness, : redness, : yellowness, W-B: Warner-Bratzler test-maximum shear force, and PSE: the appearance of PSE meat.