Table 4. The significant correlations (p<0.05) of pH and cooking loss among various muscles of pork
| Cooking loss |
| Belly | Shoulder butt | Loin |
| pH | CT 6th1) | LD 6th | SV 6th | CT 11th | EO 11th | TT 11th | CT 4th | EO 4th | IO 4th | SeC | SpC | OC | LLT |
| CT 6th | -2) | - | –0.60 | - | - | - | - | - | - | - | - | - | - |
| LD 6th | - | –0.52 | –0.60 | –0.38 | - | - | - | - | –0.55 | - | - | - | - |
| SV 6th | - | - | –0.60 | - | –0.53 | - | - | - | - | - | - | - | - |
| CT 11th | - | - | - | - | - | - | - | –0.38 | –0.38 | - | - | - | - |
| EO 11th | - | - | - | - | –0.53 | –0.58 | - | –0.52 | - | - | - | - | - |
| TT 11th | - | - | - | - | –0.57 | –0.61 | - | –0.42 | - | - | - | - | - |
| CT 4th | - | - | - | - | - | - | - | –0.41 | - | - | - | - | - |
| EO 4th | - | - | - | - | –0.41 | - | - | –0.40 | - | - | - | - | - |
| IO 4th | - | - | –0.41 | - | - | - | - | - | –0.44 | - | - | - | - |
| SeC | - | –0.45 | –0.59 | - | –0.43 | - | - | –0.48 | - | –0.44 | - | - | - |
| SpC | - | - | - | - | - | - | - | - | - | - | - | - | - |
| OC | | –0.49 | –0.61 | - | –0.57 | - | - | –0.45 | - | - | –0.39 | –0.43 | - |
| LLT | - | –0.51 | –0.44 | - | - | - | - | - | - | - | - | - | –0.41 |
CT 6th, LD 6th, and SV 6th: M. Cutaneous trunci, M. Latissimus dorsi, and M. Serratus ventralis in pork belly at 6th Thoracic vertebra; CT 11th, EO 11th, and TT 11th: M. Cutaneous trunci, M. External abdominal oblique, and M. Transverse thoracic in pork belly at 11th Thoracic vertebra; CT 4th, EO 4th, and IO 4th: M. Cutaneous trunci, M. External abdominal oblique, M. Internal abdominal oblique in pork belly at 4th lumbar vertebrae; SeC, SpC, and OC: M. Semispinalis capitis, M. Splenius capitis, and M. Obliquus capitis caudalis in pork shoulder butt at 2nd cervical vertebrae; LLT: M. longissimus dorsi at 13th Thoracic vertebra.
There was no significant correlation between muscles (p>0.05).