The use of principal component analysis (PCA) to characterize beef

Destefanis, G.; Barge, M; Brugiapaglia, Alberto; Tassone, Sonia

doi:10.1016/s0309-1740(00)00050-4

Cited by 147 publications

(90 citation statements)

References 6 publications

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“…The results indicate the negative correlation between overall liking and several attributes such as fibrousness, fat odour, rancid flavour, acid flavour or metallic flavour. Tenderness was positively related with juiciness, beef flavour and overall liking and placed on the positive side of the axis, coincidentally with other findings (Destefanis et al, 2000) where the eating quality characteristics are positively correlated among them and placed on the positive side of the plot. The samples from animals that were fed with linseed were placed on the positive side of the axis and the rest of the treatments were on the negative side of the axis.…”

Section: Resultssupporting

confidence: 83%

“…When the interaction between effects was significant (P ⩽ 0.05), means were separated using the Duncan's multiple range tests with a significance of P ⩽ 0.05. To describe the relationships between meat sensory quality traits, a Principal Component Analysis, which makes possible to identify the most important directions of variability in a multivariate data matrix and to present the results in a graphical plot (Destefanis et al, 2000), was performed using SAS (8.3).…”

Section: Instrumental Analysismentioning

confidence: 99%

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Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Barahona

Olleta

Albertı́

et al. 2016

animal

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Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly allocated to four dietary treatments: control, whole linseed (10% linseed), conjugated linoleic acid (CLA) (2% protected CLA), and whole linseed + CLA (10% linseed and 2% protected CLA). Animals were slaughtered at 458 ± 16.6 kg live weight and 11 months of age. Ageing was more significant than diet on most instrumental parameters. Meat from linseed enriched diets had greater drip loss ( P ⩽ 0.001) and intramuscular fat ( P ⩽ 0.01) than meat from animals fed CLA. Beef aged for 7 and 21 days had lower cooking losses ( P ⩽ 0.01) and shear force ( P ⩽ 0.001) than beef aged for 1 day. Lightness was affected only by display time. The addition of CLA in the diet increased hue and yellowness, whereas the inclusion of linseed decreased these values, as well as increased redness. Linseed in the diet decreased fat odour ( P ⩽ 0.05), but increased beef ( P ⩽ 0.01) and liver ( P ⩽ 0.05) flavours. Meat aged for 21 days was significantly more rancid ( P ⩽ 0.001), even under vacuum storage. Several organoleptic properties were improved with the inclusion of linseed in the diet, whereas they remained unaffected by the inclusion of CLA.

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Section: Resultssupporting

confidence: 83%

Section: Instrumental Analysismentioning

confidence: 99%

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Barahona

Olleta

Albertı́

et al. 2016

animal

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“…The first four PCs explained 72.04% of the total variation, which is in accordance with Destefanis et al (2000) and Cañeque et al (2004).…”

Section: Pcasupporting

confidence: 64%

Effects of castration and time-on-feed on Mertolenga breed beef quality

Monteiro¹,

Navas

Lemos³

2014

Animal

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Physicochemical characteristics were determined in the longissimus lumborum muscle, after 8 days of ageing of steers (n = 12) and bulls (n = 12) from Mertolenga breed slaughtered directly from pasture (day 0) or after a finishing period of 50, 100 and 150 days in a feed-lot facility. Bulls and steers presented similar live weight (averaging 388 kg), carcass weight (CW; averaging 213 kg), dressing percentage (averaging 60%), carcass fatness (11.9% CW) and carcass fat thickness (averaging 3.03 mm). Live weight, CW, carcass fatness and fat thickness increased along time-on-feed. Gender only had a negligible effect on meat characteristics, with b* and h* being the only parameters of colour affected by gender, also presenting a significant interaction gender × time-on-feed. Nevertheless, both the genders presented a high-quality grade concerning tenderness (Warner-Bratzler shear force (WBSF)). L* increased until 50 days on feed and decreased afterwards, whereas a* and C* values increased along time-on-feed. Pigment content was also affected by time-on-feed and showed a gender × time-on-feed interaction. Beef colour became darker and redder along time-on-feed, but still in a colour range highly acceptable by Portuguese consumers. Despite the increase in intramuscular fat and myofibrillar fragmentation index, as well as the decrease in collagen content of steers and bulls along time-on-feed, it did not affect the tenderness/hardness, indicating a small effect of time-on-feed in meat characteristics. Despite only small differences in carcass characteristics and meat-quality parameters that have been noticed along time-on-feed, those differences were only significant after 100 days on feed. Principal component analysis (PCA) was performed. The first PC axis (39.6% of the total variance) included colour variables a*, b* and C*, and carcass fatness, fat thickness, CW and live weight, whereas the second one (12.7% of the total variance) included h*, cooking losses and dressing-out. The principal component (PC) analysis confirmed the lack of differences between bulls and steers and indicates a differentiation of the first two periods of feeding (0 and 50 days on feed) from the two latter (100 and 150 days on feed) periods of feeding.

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“…Resultado semelhante foi encontrado por Destefanis et al (2000), que, trabalhando com componentes principais nas aná-lises químicas, físicas e sensoriais da carne de bovinos jovens, verificaram que os três primeiros componentes explicaram aproximadamente 63% da variação total. Esses autores concluíram que a técnica de componentes princiTabela 1 -Número de observações, médias e desvios-padrão das características de qualidade da carne Jolliffe (1972Jolliffe ( , 1973, visto que foram quatro os componentes com autovalores menores que 0,7.…”

Section: Resultsunclassified

Avaliação de características de qualidade da carne de suínos por meio de componentes principais

Barbosa¹,

Lopes²,

Regazzi³

et al. 2006

R. Bras. Zootec.

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Dados de 326 animais de uma população F2 de suínos foram utilizados para avaliar a redução da dimensionalidade do espaço multivariado por meio de componentes principais. Foram consideradas as seguintes características: pH aos 45 minutos e 24 horas post-mortem (pH45 e pHu, respectivamente), perda de peso por gotejamento (GOTEJ), perda de peso por cozimento (COZ), perda de peso total (PTOT), gordura intramuscular (GORINT), maciez objetiva (MACIEZ), luminosidade (L), índice de vermelho (a) e índice de amarelo (b). Quatro componentes principais, obtidos a partir da matriz de correlação, apresentaram variância inferior a 0,7 (autovalor inferior a 0,7), o que sugere quatro variáveis para descarte, por apresentarem maiores coeficientes, em valor absoluto, a partir do último componente principal. Adicionalmente, as variáveis descartadas apresentaram correlação linear simples significativa com as demais, ou seja, foram redundantes. Com base nesses resultados, recomenda-se a manutenção das características pH45, pHu, L, a, GORINT e COZ em experimentos futuros.

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The use of principal component analysis (PCA) to characterize beef

Cited by 147 publications

References 6 publications

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Effects of castration and time-on-feed on Mertolenga breed beef quality

Avaliação de características de qualidade da carne de suínos por meio de componentes principais

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