Table 3. The significant correlations (p<0.05) of cooking loss among various muscles of pork

	Belly									Shoulder butt			Loin
	CT 6th1)	LD 6th	SV 6th	CT 11th	EO 11th	TT 11th	CT 4th	EO 4th	IO 4th	SeC	SpC	OC	LLT
CT 6th	1
LD 6th	-2)	1
SV 6th	-	0.57	1
CT 11th	-	0.48	0.37	1
EO 11th	-	-	0.46	0.38	1
TT 11th	-	-	-	-	0.47	1
CT 4th	-	0.69	-	0.50	-	-	1
EO 4th	-	0.55	0.43	0.38	0.57	0.52	0.51	1
IO 4th	-	0.51	0.38	0.56	-	-	0.43	0.39	1
SeC	-	-	-	-	-	-	-	-	-	1
SpC	-	-	-	-	-	-	-	-	-	0.54	1
OC	-	-	-	-	-	-	-	-	-	0.61	0.49	1
LLT	-	0.46	-	-	-	-	0.37	-	-	0.46	0.50	0.51	1

CT 6^th, LD 6^th, and SV 6^th: M. Cutaneous trunci, M. Latissimus dorsi, and M. Serratus ventralis in pork belly at 6^th Thoracic vertebra; CT 11^th, EO 11^th, and TT 11^th: M. Cutaneous trunci, M. External abdominal oblique, and M. Transverse thoracic in pork belly at 11^th Thoracic vertebra; CT 4^th, EO 4^th, and IO 4^th: M. Cutaneous trunci, M. External abdominal oblique, M. Internal abdominal oblique in pork belly at 4^th lumbar vertebrae; SeC, SpC, and OC: M. Semispinalis capitis, M. Splenius capitis, and M. Obliquus capitis caudalis in pork shoulder butt at 2^nd cervical vertebrae; LLT: M. longissimus dorsi at 13^th Thoracic vertebra.
There was no significant correlation between muscles (p>0.05).