Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis

Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis

Background: pH, subcutaneous fat thickness (SFT), and color are fundamental variables to define the organoleptic characteristics of meat. However, multivariate relationships of those traits remain unexplored in bovine meat. Objective: To investigate the multivariate relationships among pH, subcutane...

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Bibliographic Details
Main Authors: Julián A. C. Vargas, João E. de S. Coutinho, Daiany I. Gomes, Kaliandra S. Alves, Raylon P. Maciel, Rafael Mezzomo
Format: Article
Language:English
Published: Universidad de Antioquia 2020-07-01
Series:Revista Colombiana de Ciencias Pecuarias
Subjects:
beef
beef cuts
beef quality
bovine meat
canonical correlation analysis
cattle meat
meat
meat color
multivariate statistics
muscle biochemistry
organoleptic characteristics
ph
ruminant
subcutaneous fat thickness
Online Access:https://revistas.udea.edu.co/index.php/rccp/article/view/343203

Internet

https://revistas.udea.edu.co/index.php/rccp/article/view/343203

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