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: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/1a24a5e101714e78a214a4461bfdd3fb |
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