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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Autores principales:	Julián A. C. Vargas, João E. de S. Coutinho, Daiany I. Gomes, Kaliandra S. Alves, Raylon P. Maciel, Rafael Mezzomo
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2020
Materias:	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 Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/1a24a5e101714e78a214a4461bfdd3fb
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spelling	oai:doaj.org-article:1a24a5e101714e78a214a4461bfdd3fb2021-12-01T15:08:03ZMultivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis2256-295810.17533/udea.rccp.v34n2a06https://doaj.org/article/1a24a5e101714e78a214a4461bfdd3fb2020-07-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/rccp/article/view/343203https://doaj.org/toc/2256-2958Background: 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.Julián A. C. VargasJoão E. de S. CoutinhoDaiany I. GomesKaliandra S. AlvesRaylon P. MacielRafael MezzomoUniversidad de Antioquiaarticlebeefbeef cutsbeef qualitybovine meatcanonical correlation analysiscattle meatmeatmeat colormultivariate statisticsmuscle biochemistryorganoleptic characteristicsphruminantsubcutaneous fat thicknessAnimal cultureSF1-1100ENRevista Colombiana de Ciencias Pecuarias, Vol 34, Iss 2, Pp 117-125 (2020)
institution	DOAJ
collection	DOAJ
language	EN
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 Animal culture SF1-1100
spellingShingle	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 Animal culture SF1-1100 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
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.
format	article
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
title	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_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_sort	multivariate relationship among ph, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis
publisher	Universidad de Antioquia
publishDate	2020
url	https://doaj.org/article/1a24a5e101714e78a214a4461bfdd3fb
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Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis

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