Correlation Between Two Variables Each Containing Random Error: Application to Data on Texture and Muscle pH
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1479–1480, September 1990
How to Cite
CHUNG, S. L. and TAN, H. S. (1990), Correlation Between Two Variables Each Containing Random Error: Application to Data on Texture and Muscle pH. Journal of Food Science, 55: 1479–1480. doi: 10.1111/j.1365-2621.1990.tb03968.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/18/90; revised 2/18/90; accepted 4/2/90.
A new method is applied in the determination of correlation coefficient between two variables each containing random error. Using data on properties of scallop meat, the correlation coefficients estimated using the new method differed as much as 11% from those estimated using the conventional method. The conventional method is correct only when the number of replicates on all samples for all variables is equal.