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Objectives were to determine the effects of marketing group on quality and variability of belly and adipose tissue quality traits of pigs sourced from differing production focuses (lean vs. quality). Pigs (n = 8,042) raised in 8 barns representing 2 seasons (cold and hot) were used. Three groups were marketed from each barn with 2 barns per production focus marketed per season. Data were collected on 7,684 carcasses at a commercial abattoir. Fresh belly characteristics, American Oil Chemists' Society iodine value (AOCS-IV), and near-infrared iodine value were measured on a targeted 50, 10, and 100% of carcasses, respectively. Data were analyzed as a split-plot design in the MIXED procedure of SAS 9.4 with production focus as the whole-plot factor and marketing group as the split-plot factor. Barn (block), season, and sex were random variables. A multivariance model was fit using the REPEATED statement with the marketing group × production focus interaction as the grouping variable. Variances for production focus and marketing groups were calculated using the MEANS procedure. Homogeneity of variance was tested on raw data using the Levene's test of the GLM procedure. Among quality focus carcasses, marketing group 3 bellies weighed less (P ≤ 0.03) than those from either marketing group 1 or 2, but there was no difference (P ≥ 0.99) among marketing groups of the lean focus carcasses. There was no effect (P ≥ 0.11) of production focus on fresh belly measures, SFA, or iodine value (IV), but lean focus carcasses had decreased (P = 0.04) total MUFA and increased (P < 0.01) total PUFA compared with quality focus carcasses. Marketing group did not affect (P ≥ 0.10) fresh belly dimensions, total SFA, total MUFA, total PUFA, or IV. Belly weight, flop score, width, and all depth measurements were less variable (P ≤ 0.01); whereas, belly length, total SFA, and total MUFA were more variable (P < 0.0001) in lean focus carcasses than in quality focus carcasses. There was no difference (P ≥ 0.17) in total PUFA or AOCS-IV variability between production focuses. Variance of flop score, total MUFA, and total PUFA were not equal (P ≤ 0.01) among marketing groups. Belly weight, length, width, and depth measurements; SFA; or IV variance did not differ (P ≥ 0.06) among marketing groups. Although a multiple-marketing strategy was effective at minimizing differences in belly characteristics, differences in the variability of these traits exist among marketing groups and are likely dependent on the production system used. [ABSTRACT FROM AUTHOR]

The objective was to characterize the relationship between fresh loin quality with fresh belly or fresh and cured ham quality. Pigs raised in 8 barns representing 2 seasons [cold (n = 4,290) and hot (n = 3,394)] and 2 production focuses [lean (n = 3,627) and quality (n = 4,057)] were used. Carcass characteristics and other meat quality data were collected on 7,684 carcasses. All of the carcasses were evaluated for HCW, LM depth, tenth rib fat depth, leg (ham primal) weight, instrumental color on the gluteus medius and gluteus profundus of the ham face, and subjective loin quality. Instrumental loin color and ultimate pH (≥ 22 h postmortem) were collected on the ventral side of loins along with dimensions and firmness scores of fresh bellies from 50% of the carcasses. Ten percent of the boneless loins and fresh hams were evaluated for slice shear force (SSF) or cured ham characteristics. Correlation coefficients between traits were computed using the CORR procedure of SAS and considered significantly different from 0 at P ≤ 0.05. Temperature decline, beginning at 31 min postmortem and concluding at 22 h postmortem, for the longissimus dorsi and semimembranosus muscles were evaluated on 10% of the carcasses. Ultimate loin pH was correlated with dimensional belly characteristics (r ≥ ∣0.07∣; P < 0.0001) fresh ham instrumental color (r ≥ ∣0.03∣; P ≤ 0.05), and semimembranosus ultimate pH (r = 0.33; P < 0.0001). Further, ultimate loin pH was correlated (P ≤ 0.01) with pump retention (r = 0.087) and cooked yield (r = 0.156) of cured hams. Instrumental L*on the ventral surface of the loin was related to L* on both muscles of the ham face (P ≤ 0.0001). Even though significant relationships between the loin, belly, and ham were detected, the variability in belly and ham quality explained by variability in loin quality was poor (P ≤ 22.09%). Compositional differences between the loin and belly may have contributed to those poor relationships. Additionally, differences in temperature declines during chilling between the loin and ham likely contributed to the weak nature of relationships. Equilibration of longissimus dorsi temperature to ambient cooler temperature occurred at 14 h postmortem (P = 0.0005), yet the semimembranosus had not equilibrated with ambient (equilibration bay) temperature (P < 0.0001) at 22 h postmortem. Using loin quality to draw conclusions about fresh belly and fresh and cured ham quality may be misleading. [ABSTRACT FROM AUTHOR]

Pigs (n = 8,042) raised in 8 different barns representing 2 seasons (cold and hot) and 2 production focuses (lean growth and meat quality) were used to characterize variability of carcass composition and quality traits between barrows and gilts. Data were collected on 7,684 pigs at the abattoir. Carcass characteristics, subjective loin quality, and fresh ham face color (muscles) were measured on a targeted 100% of carcasses. Fresh belly characteristics, boneless loin weight, instrumental loin color, and ultimate loin pH measurements were collected from 50% of the carcasses each slaughter day. Adipose tissue iodine value (IV), 30-min loin pH, LM slice shear force, and fresh ham muscle characteristic measurements were recorded on 10% of carcasses each slaughter day. Data were analyzed using the MIXED procedure of SAS as a 1-way ANOVA in a randomized complete block design with 2 levels (barrows and gilts). Barn (block), marketing group, production focus, and season were random variables. A 2-variance model was fit using the REPEATED statement of the MIXED procedure, grouped by sex for analysis of least squares means. Homogeneity of variance was tested on raw data using Levene's test of the GLM procedure. Hot carcass weight of pigs (94.6 kg) in this study was similar to U.S. industry average HCW (93.1 kg). Therefore, these data are representative of typical U.S. pork carcasses. There was no difference (P ≥ 0.09) in variability of HCW or loin depth between barrow and gilt carcasses. Back fat depth and estimated carcass lean were more variable (P ≤ 0.0001) and IV was less variable (P = 0.05) in carcasses from barrows than in carcasses from gilts. Fresh belly weight and thickness were more variable (P ≤ 0.01) for bellies of barrows than bellies of gilts, but there was no difference in variability for belly length, width, or flop distance (P ≥ 0.06). Fresh loin subjective color was less variable (P < 0.01) and subjective marbling was more variable (P < 0.0001) in loins from barrows than in those from gilts, but there were no differences (P ≥ 0.08) in variability for any other loin traits or fresh ham traits. Overall, traits associated with carcass fatness, including back fat depth, belly thickness, and marbling, but not IV, were more variable in carcasses from barrows than in carcasses from gilts, whereas minimal differences in variability existed between carcasses of barrows and carcasses of gilts for traits associated with carcass muscling and lean quality. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S. commercial beef harvesting facility, DC carcasses (n = 160) and matching normal control (NC) carcasses (n = 160) were selected. Longissimus lumborum (LL) pH was determined and DC carcasses were classified as severe (severe dark cutter [SEDC]; mean pH = 6.9; n = 40), moderate (moderate dark cutter [MODC]; mean pH = 6.6; n = 40), mild (mild dark cutter [MIDC]; mean pH = 6.4; n = 40), or shady (shady dark cutter [SHDC]; mean pH = 6.1; n = 40). Strip loins were obtained from the left carcass sides, vacuum-packaged, and aged at 1°C. Slice shear force (SSF) was measured (14 d postmortem) fresh (never frozen), and trained descriptive sensory analysis of tenderness, juiciness, and flavor was measured (13 d postmortem) on frozen/thawed LL steaks. Cooked SSF pieces were frozen and used for western blotting of desmin to determine extent of postmortem proteolysis. Thaw and cook loss decreased as intensity of DC increased, with SEDC having the lowest loss (1.83 and 10.1%, respectively) compared with NC (3.37 and 14.9%, respectively). Slice shear force was higher (P < 0.05) for SHDC (25.6 kg) and MIDC (22.9 kg) compared with SEDC (16.8 kg), MODC (19.4 kg), and NC (17.8 kg). Sarcomere length was shorter (P < 0.05) between DC class (1.66, 1.67, 1.71, and 1.73 μm for SEDC, MODC, MIDC, and SHDC, respectively) and NC (1.86 μm). Postmortem proteolysis of desmin was greater (P < 0.05) for NC compared with all DC classes (59.83% vs. 49.20, 40.31, 42.07, and 43.30% for SEDC, MODC, MIDC, and SHDC, respectively). Trained sensory panel ratings for tenderness differed (P < 0.05) among DC class with SEDC (6.51) the most tender followed by MODC (6.04) and then MIDC (5.19), whereas SHDC (4.66) and NC (4.93) were the toughest. Juiciness ratings differed (P < 0.05) among each DC class (5.9, 5.7, 5.4, and 5.2 for SEDC, MODC, MIDC, and SHDC, respectively), with no difference between MIDC or SHDC compared with NC (5.23). Fat-like, rancid, heated oil, chemical, and musty/earthy/hummus flavors increased (P < 0.05) whereas metallic, sour, and salty flavors decreased as severity of DC increased. This study showed DC and NC differed in LL tenderness, juiciness, and flavor. The direction and/or magnitude of those differences were greatly dependent on severity of DC. Steaks with intermediate pH (SHDC and MIDC) are most likely to be tough and are regularly included in U.S. Select and U.S. Choice product lines. [ABSTRACT FROM AUTHOR]

Pork quality plays an important role in the meat processing industry. Thus, different methodologies have been implemented to elucidate the genetic architecture of traits affecting meat quality. One of the most common and widely used approaches is to perform genome-wide association (GWA) studies. However, a limitation of many GWA in animal breeding is the limited power due to small sample sizes in animal populations. One alternative is to implement a metaanalysis of GWA (MA-GWA) combining results from independent association studies. The objective of this study was to identify significant genomic regions associated with meat quality traits by performing MA-GWA for 8 different traits in 3 independent pig populations. Results from MA-GWA were used to search for genes possibly associated with the set of evaluated traits. Data from 3 pig data sets (U.S. Meat Animal Research Center, commercial, and Michigan State University Pig Resource Population) were used. A MA was implemented by combining z-scores derived for each SNP in every population and then weighting them using the inverse of estimated variance of SNP effects. A search for annotated genes retrieved genes previously reported as candidates for shear force (calpain-1 catalytic subunit [CAPN1] and calpastatin [CAST]), as well as for ultimate pH, purge loss, and cook loss (protein kinase, AMP-activated, ? 3 noncatalytic subunit [PRKAG3]). In addition, novel candidate genes were identified for intramuscular fat and cook loss (acyl-CoA synthetase family member 3 mitochondrial [ACSF3]) and for the objective measure of muscle redness, CIE a* (glycogen synthase 1, muscle [GYS1] and ferritin, light polypeptide [FTL]). Thus, implementation of MA-GWA allowed integration of results for economically relevant traits and identified novel genes to be tested as candidates for meat quality traits in pig populations. [ABSTRACT FROM AUTHOR]

Genetic marker effects and type of inheritance are estimated with poor precision when minor marker allele frequencies are low. A stable composite population (MARC III) was subjected to marker-assisted selection for multiple years to equalize specific marker frequencies to 1) estimate effect size and mode of inheritance for previously reported SNP on targeted beef carcass quality traits (n = 254), 2) estimate pleiotropic effects of previously reported SNP on nontarget performance traits (n = 542 or 254), and 3) evaluate tenderness SNP specific residual variance for LM tenderness. Three haplotypes within ¡u-calpain (CAPN1), a SNP in calpastatin (CAST), and a dinucleotide substitution in diacylglycerol O-acyltransferase 1 (DGAT1) were successfully selected to equalize their frequencies. Traits evaluated were birth BW, weaning BW, yearling BW, final BW, dressing percent, HCW, fat thickness, LM area, USDA marbling score, yield grade, LM slice shear force (SSF), and visible and near-infrared (VISNIR)-predicted SSF. While the CAPN1 genotype effect on SSF was not significant (P = 0.12), the direction and size of CAPN1 contrasts were consistent with previous research. Effects on SSF between divergent CAPN1 haplotypes (1.153 kg) and the additive effect of CAST (0.902 kg) were large, and animals homozygous for tender alleles at both CAPN1 and CAST would have 4.11 kg lower SSF (27.5% of the mean) than animals homozygous tough for both markers. Furthermore, the interaction between CAPN1 and CAST for SSF was not significant (P = 0.40). There were significant effects for DGAT1 on adjusted fat thickness (P = 0.02) and VISNIR-predicted SSF (P < 0.001) with additive and dominance modes of inheritance (P < 0.05) for both traits. Furthermore, CAST genotype specific residual variance models fit significantly better (P < 0.001) than single residual variance models for SSF, with the tougher genotypes having progressively larger residual (and hence phenotypic) variances. Therefore, risk of a tough steak from the undesired CAST genotype is increased through both an increase in mean and an increase in variation. This work is supportive of the importance of CAPN1 and CAST for mean tenderness in beef, confirms an effect of CAST on beef LM tenderness variation, and identifies an effect of DGAT1 on subcutaneous fat thickness. [ABSTRACT FROM AUTHOR]

Pork quality has a large impact on consumer preference and perception of eating quality. A genome-wide association was performed for pork quality traits [intramuscular fat (IMF)], slice shear force (SSF), color attributes, purge, cooking loss, and pH] from 531 to 1,237 records on barrows and gilts of a Landrace-Duroc-Yorkshire population using the Illumina PorcineSNPóO BeadChip. Associations were detected using MTDFREML for all traits. Intramuscular fat had the greatest number of SNP associations, followed by pH, purge, cooking loss, shear force, and color. Two regions contained associations for multiple traits; one on SSC1 at 255 Mb near calcineurin subunit B (PPP3R2) was associated with SSF, moisture loss, and pH, and one on SSC6 from 28 to 29.5 Mb for purge and IMF containing the candidate genes glucose-6-phosphate isomerase (GPl) and KCTD15. Some of the other compelling candidate genes in regions associated with meat quality include CEBPA, SNAI1, and FAM132A for IMF, CA PNI for SSF, GLUL for pH, and PRKAG3 and ITGB1 with cooking loss. [ABSTRACT FROM AUTHOR]

The identification of predictive DNA markers for pork quality would allow US pork producers and breeders to select genetically superior animals more quickly and efficiently for the production of consistent, high-quality meat. Genome scans have identified QTL for tenderness on SSC 2, which have been fine-mapped to the calpastatin locus. The objectives of this study were to identify the sequence variation in calpastatin that likely affects tenderness in commercial-level pig populations and to develop definitive DNA markers that are predictive of pork tenderness for use in marker-assisted selection programs. We resequenced the calpastatin regulatory and transcribed regions in pigs with divergently extreme shear force values to identify possible mutations that could affect tenderness. A total of 194 SNP were identified in this sequence, and 31 SNP were found in predicted transcription factor binding sites. We tested 131 polymorphisms in our research population and a subset (40) of these in samples of industry pigs for their association with objective measures of tenderness. We identified 4 SNP that were consistently associated with pork tenderness in all the populations studied, representing 2,826 pigs from 4 distinct populations. Gel shift assays were designed for these SNP and 12 other polymorphic sites. Six sites demonstrated a gel shift when probes were incubated with nuclear extract from muscle, heart, or testis. Four of these sites, a specificity protein 1 (Sp1) site around nucleotides 12978 and 12979, a potential thyrotroph embryonic factor (Tef) site at nucleotide 25587, an unknown site at nucleotide 48699, and myocyte enhancer factor-2 (Mef-2)/TATA sites with SNP at positions 49223 and 49228 were allele specific in binding nuclear proteins. The allele frequencies for the tender alleles were similar (0.11 to 0.36) in the 4 different commercial populations. These 4 SNP were not in complete linkage disequilibrium with each other and may independently affect calpastatin expression, tenderness, or both. These markers should be predictive of pork tenderness in industry populations. [ABSTRACT FROM AUTHOR]

The objective of this experiment was to evaluate alternative sources of tropically adapted cattle germplasm and compare them with Angus(AN) and Hereford(HE) sired steers. Carcass, yield, and longissimus thoracis palatability traits from F1 steers (n = 621) obtained from mating AN and MARC III cows to HE, AN, Brangus (BR), Beefmaster (BM), Bonsmara (BO), or Romosinuano (RO) sires were compared. Data were adjusted to constant age (426 d), carcass weight (340 kg), fat thickness (1.0 cm), fat trim percentage (25%), and marbling (Small00) endpoints. For Warner-Bratzler and slice shear force and trained and untrained sensory panel traits, data were obtained on LM from ribeye steaks stored at 2°C for 14 or 15 d postmortem. The following comparisons were from the age-constant endpoint. Carcasses from BM-, AN-, and BR-sired steers (358, 355, and 351 kg, respectively) were heavier (P < 0.05) than carcasses from steers from HE (343 kg) and BO (331 kg) sires; RO-sired steers (318 kg) had the lightest (P < 0.05) carcasses. Adjusted fat thicknesses for AN- and BM-sired steers (1.3 and 1.2 cm, respectively) were greater (P < 0.05) than for steers from BR (1.0 cm) and BO (0.9 cm) sires; RO-sired steers (0.8 cm) had the least fat thickness. Longissimus areas were larger (P < 0.05) for BO- and BR-sired steers (84.4 and 84.1 cm2, respectively) than for BM- and HE-sired steers (80.8 and 80.2 cm2, respectively). A greater (P < 0.05) percentage of carcasses from AN-sired steers graded USDA Choice (69%) than other sire breeds (17 to 47%) except HE (52%). Carcass yield of boneless, totally trimmed retail product was least (P < 0.05) for AN-sired steers (60.1%) and greatest (P < 0.05) for RO- and BO-sired steers (64.4 to 63.5%). Considering all measurements, AN LM tended to be more tender and BM LM tended to be least tender. American composite breeds BM and BR were heavier, fatter, lesser yielding, with similar marbling scores but less tender LM than BO and RO. Angus carcasses were similar in size, fatter, lesser yielding, with more marbling and more tender LM compared with BM and BR. Bonsmara and RO provide tropically adapted germplasm and produce carcasses that are lighter, leaner, greater yielding, with similar marbling and LM that tend to be more tender than carcasses from BM and BR. [ABSTRACT FROM AUTHOR]

Genome scans in the pig have identified a region on chromosome 2 (SSC2) associated with tenderness. Calpastatin is a likely positional candidate gene in this region because of its inhibitory role in the calpain system that is involved in postmortem tenderization. Novel single nucleotide polymorphisms (SNP) in calpastatin were identified and used to genotype a population ( n = 1042) of Duroc–Landrace–Yorkshire swine for association with longissimus lumborum slice shear force (SSF) measured at days 7 and 14 postmortem. Three genetic markers residing in the calpastatin gene were significantly associated with SSF ( P < 0.0005). Haplotypes constructed from markers in the calpastatin gene were significantly associated with SSF ( F-ratio = 3.93; P-value = 0.002). The levels of normalized mRNA expression of calpastatin in the longissimus lumborum of 162 animals also were evaluated by real-time RT-PCR and were associated with the genotype of the most significant marker for SSF ( P < 0.02). This evidence suggests that the causative variation alters expression of calpastatin, thus affecting tenderness. In summary, these data provide evidence of several significant, publicly available SNP markers associated with SSF that may be useful to the swine industry for marker assisted selection of animals that have more tender meat. [ABSTRACT FROM AUTHOR]

The objectives of this study were 1) to determine which longissimus thoracis et lumborum steaks were appropriate for slice shear force measurement and 2) to determine the among and within institution variation in LM slice shear force values of 6 institutions after they received expert training on the procedure and a standard kit of equipment. In experiment 1, longissimus thoracis et lumborum muscles were obtained from the left sides of 50 US Select carcasses. Thirteen longissimus thoracis and 12 longissimus lumborum steaks were cut 2.54 cm thick from each muscle. Slice shear force was measured on each steak. Mean slice shear force among steak locations (1 to 25) ranged from 19.7 to 27.3 kg. Repeatability of slice shear force (based on variance) among steak locations ranged from 0.71 to 0.96. In experiment 2, the longissimus thoracis et lumborum were obtained from the left sides of 154 US Select beef carcasses. Eight 2.54-cm-thick steaks were obtained from the caudal end of each frozen longissimus thoracis, and six 2.54-cm-thick steaks were obtained from the cranial end of each frozen longissimus lumborum. Seven pairs of consecutive steaks were assigned for measurement of slice shear force. Seven institutions were assigned to steak pairs within each carcass using a randomized complete block design, such that each institution was assigned to each steak pair 22 times. Repeatability estimates for slice shear force for the 7 institutions were 0.89, 0.83, 0.91, 0.90, 0.89, 0.76, and 0.89, respectively, for institutions 1 to 7. Mean slice shear force values were least (P < 0.05) for institutions 3 (22.7 kg) and 7 (22.3 kg) and were greatest (P < 0.05) for institutions 5 (27.3 kg) and 6 (27.6 kg). Institutions with greater mean slice shear force (institutions 5 and 6) used cooking methods that required more (P < 0.05) time (32.0 and 36.9 mm vs. 5.5 to 11.8 mm) to reach the end point temperature (71°C) and resulted in greater (P < 0.05) cooking loss (both 26.6% vs. 14.4 to 24.1%). Differences among institutions in the repeatability of slice shear force were partially attributable to differences among institutions in the consistency of steak thawing and cooking procedures. These results emphasize the importance of sample location within the muscle and cooking method in the measurement of tenderness and indicate that with proper training and application of the protocol, slice shear force is a highly repeatable (R - 0.90) measure of beef LM tenderness. [ABSTRACT FROM AUTHOR]

Two previously identified single-nucleotide polymorphism markers located within the micromolar calcium-activated neutral protease gene (CAPN1) were evaluated for their association with variation in meat tenderness using one commercial sample of Simmental × Angus crossbred calves and one multibreed, crossbred research herd. The commercial sample included 362 animals sired by 23 registered Simmental bulls bred to unregistered Angus cows and represented current industry animals in which to test the predictive merit of the markers. The second sample was a research herd including 564 steers from the Germplasm Evaluation Cycle VII population at the U.S. Meat Animal Research Center, produced with semen from popular sires of the seven Bos taurus beef breeds with the most registrations in the United States (Angus, Charolais, Gelbvieh, Hereford, Limousin, Red Angus, and Simmental) on Angus, Hereford, and MARC III cows. These animals form a relatively outbred population that constituted a stringent test of the predictive merit of the genetic markers, although small groups were half-sibs. Warner-Bratzler shear force measurements were used to determine tenderness phenotypes for all animals. The populations were genotyped for two markers that predict variation at amino acid positions 316 and 530 of the μ-calpain polypeptide, produced by the CAPN1 gene. Minor allele frequencies for markers 316 and 530 in the commercial sample were 0.17 and 0.37, respectively, and in the Cycle VII animals, were 0.20 and 0.28, respectively. Both markers showed association with shear force in the commercial sample (P = 0.04) and the Cycle VII population (P = 0.02), supporting the hypothesis that they represent potential markers to aid selection for improved meat tenderness in commercial populations of beef cattle in the United States. [ABSTRACT FROM AUTHOR]

Presents a study which determined the relationship between near-infrared reflectance spectra and Warner-Bratzler shear force of beef longissimus steaks. Materials and methods; Results and discussion; Implications.

After fabrication and initial estimates of quality at 1d postmortem, boneless pork loins can be aged as intact loins or sliced for "case-ready" packages of loin chops. The objective was to determine the effect of aging method on loin chop quality and determine differences between aging methods for correlations among early and aged loin quality traits. Quality of boneless loins (N=296) was evaluated at 1d on the ventral side. Loins (n=144 each) were then allocated to either aging as intact loins or as case-ready chops. Loins aged intact were vacuum packaged at 1d postmortem, aged at 4°C, and sliced into 28mm thick chops at 12d postmortem. For case-ready packages, loins were sliced into 28mm chops at 2d postmortem, packaged in individual polyvinyl-chloride film overwrapped trays sealed in modified atmosphere packaging (MAP) bags at 4°C until 9d postmortem and then were displayed in a mock retail case. At 12d postmortem, instrumental color values were collected on one chop from each loin. Chops were then individually vacuum-sealed and aged to 14d postmortem, when Warner-Bratzler shear force (WBSF) and cooking loss were determined. Quality traits were compared between aging methods using a one-way ANOVA in the MIXED procedure of SAS. At 1d postmortem, quality traits were similar between aging methods (P≥0.13), except loins designated for case-ready packages were 0.29 units (a*) less red (P=0.03) than those to be aged intact. After aging, however, chops from case-ready packages were 0.52kg less tender (WBSF), had 9% greater cook loss, and had 6.79 greater L* and 0.85 a* values (lighter and less red) than intact-aged chops (P<0.0001). Correlations among early and aged loin quality traits within aging method were calculated in SAS using CORR procedure and compared between aging methods using a z-test for independent and dependent correlations. Early ventral lightness (L*) and redness (a*) from intact-aged loins (r=0.52 L*; r=0.63 a*) and case-ready chops (r=0.45 L*; r=0.61 a*) were correlated with aged chop lightness and redness values, respectively. These correlation coefficients did not differ between aging methods (P≥0.43). Correlation coefficients between WBSF and extractable lipid, early ventral loin color and L* did not differ (P≤0.17) between aging methods. Among early loin quality traits, only extractable lipid was correlated (P≤0.05) with WBSF. Therefore, while lightness, WBSF, and cooking loss differed between intact-aged and case-ready chops, correlations between early ventral and aged chop quality traits did not differ between aging methods. [ABSTRACT FROM AUTHOR]