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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| Format: | Article |
| Language: | English |
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Universidad de Antioquia
2020-07-01
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| Series: | Revista Colombiana de Ciencias Pecuarias |
| Subjects: | |
| Online Access: | https://revistas.udea.edu.co/index.php/rccp/article/view/343203 |
| _version_ | 1797391198953930752 |
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| author | Julián A. C. Vargas João E. de S. Coutinho Daiany I. Gomes Kaliandra S. Alves Raylon P. Maciel Rafael Mezzomo |
| author_facet | Julián A. C. Vargas João E. de S. Coutinho Daiany I. Gomes Kaliandra S. Alves Raylon P. Maciel Rafael Mezzomo |
| author_sort | Julián A. C. Vargas |
| collection | DOAJ |
| description | 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, subcutaneous fat thickness, and color parameters in bovine meat using canonical correlation analysis. Methods: A dataset containing 173 individual records of pH, SFT, and color parameters (a*: intensity of red color, b*: intensity of yellow color, and L*: lightness) from five Brazilian beef cut types (Breed: Nellore; cuts: acém, contrafilé, fraldinha, patinho and picanha) was constructed. Multivariate relationships between color variables (a*, b*, and L*) and chemical variables (pH and SFT) were explored using the CANCORR procedure of SAS. Results: Two canonical correlations between U (a*, b*, and L*; color variables) and V (pH and SFT; chemical variables) variates were significant (p<0.01). First and second canonical correlations were 0.463 and 0.282, respectively. Canonical weights for variates were for U1: a* = 0.707, b* = 0.406, and L* = -0.039; U2: a* = 0.364, b* = -0.898, and L* = 1.234; V1: pH = -0.376 and SFT = 0.935; V2: pH = 0.927 and STF = 0.356. Conclusion: Subcutaneous fat thickness significantly affected intensity of red and yellow colors, whereas pH significantly affected lightness. The results of this study may be useful for a better understanding of the role of muscle metabolism and its implications on the organoleptic characteristics of bovine meat. |
| first_indexed | 2024-03-08T23:29:26Z |
| format | Article |
| id | doaj.art-1a24a5e101714e78a214a4461bfdd3fb |
| institution | Directory Open Access Journal |
| issn | 2256-2958 |
| language | English |
| last_indexed | 2024-03-08T23:29:26Z |
| publishDate | 2020-07-01 |
| publisher | Universidad de Antioquia |
| record_format | Article |
| series | Revista Colombiana de Ciencias Pecuarias |
| spelling | doaj.art-1a24a5e101714e78a214a4461bfdd3fb2023-12-14T15:28:47ZengUniversidad de AntioquiaRevista Colombiana de Ciencias Pecuarias2256-29582020-07-0134211712510.17533/udea.rccp.v34n2a0640756Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysisJulián A. C. Vargas0João E. de S. Coutinho1Daiany I. Gomes2Kaliandra S. Alves3Raylon P. Maciel4Rafael Mezzomo5Federal Rural University of the AmazonFederal Rural University of the AmazonFederal Rural University of the AmazonFederal Rural University of the AmazonFederal Rural University of the AmazonFederal Rural University of the AmazonBackground: 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, subcutaneous fat thickness, and color parameters in bovine meat using canonical correlation analysis. Methods: A dataset containing 173 individual records of pH, SFT, and color parameters (a*: intensity of red color, b*: intensity of yellow color, and L*: lightness) from five Brazilian beef cut types (Breed: Nellore; cuts: acém, contrafilé, fraldinha, patinho and picanha) was constructed. Multivariate relationships between color variables (a*, b*, and L*) and chemical variables (pH and SFT) were explored using the CANCORR procedure of SAS. Results: Two canonical correlations between U (a*, b*, and L*; color variables) and V (pH and SFT; chemical variables) variates were significant (p<0.01). First and second canonical correlations were 0.463 and 0.282, respectively. Canonical weights for variates were for U1: a* = 0.707, b* = 0.406, and L* = -0.039; U2: a* = 0.364, b* = -0.898, and L* = 1.234; V1: pH = -0.376 and SFT = 0.935; V2: pH = 0.927 and STF = 0.356. Conclusion: Subcutaneous fat thickness significantly affected intensity of red and yellow colors, whereas pH significantly affected lightness. The results of this study may be useful for a better understanding of the role of muscle metabolism and its implications on the organoleptic characteristics of bovine meat.https://revistas.udea.edu.co/index.php/rccp/article/view/343203beefbeef cutsbeef qualitybovine meatcanonical correlation analysiscattle meatmeatmeat colormultivariate statisticsmuscle biochemistryorganoleptic characteristicsphruminantsubcutaneous fat thickness |
| spellingShingle | Julián A. C. Vargas João E. de S. Coutinho Daiany I. Gomes Kaliandra S. Alves Raylon P. Maciel Rafael Mezzomo Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis Revista Colombiana de Ciencias Pecuarias 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 |
| title | Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis |
| title_full | Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis |
| title_fullStr | Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis |
| title_full_unstemmed | Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis |
| title_short | Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis |
| title_sort | multivariate relationship among ph subcutaneous fat thickness and color in bovine meat using canonical correlation analysis |
| topic | 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 |
| url | https://revistas.udea.edu.co/index.php/rccp/article/view/343203 |
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