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Revista Colombiana de Ciencias Pecuarias
Print version ISSN 0120-0690On-line version ISSN 2256-2958
Abstract
VARGAS, Julián AC et al. Multivariate relationships among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis. Rev Colom Cienc Pecua [online]. 2021, vol.34, n.2, pp.117-125. Epub June 22, 2022. ISSN 0120-0690. https://doi.org/10.17533/udea.rccp.v34n2a06.
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.
Keywords : 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.