《Tab.2 Correlation analysis of meat quality during different shelf life》

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《Changes in Chilled Chicken Quality and Correlation Analysis during Different Shelf Life》

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Note:*indicates significant difference at 0.05 level（both sides）；**indicates extremely significant difference at 0.01 level（both sides）.

As shown in Tab.2，the p H of chilled chicken had significant positive correlation with water loss rate during different shelf life（P<0.05），and the correlation coefficient was 0.902.The p H had extremely significant negative correlation with shear force（P<0.01），and the correlation coefficient was-0.92.The p H was negatively correlated with L*，a*，b*（P>0.05）；the water loss rate was negatively correlated with shear force，L*，a*（P>0.05），and positively correlated with b*（P>0.05）；the shear force was positively correlated with L*，a*，b*（P>0.05）；L*was positively correlated with a*，b*（P>0.05）；a*was positively correlated with b*（P>0.05）；the shear force and a*was negatively correlated with inosinic acid；the water loss rate，L*and b*were positively correlated with inosinic acid（P>0.05）.