Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis

  • Julián A. C. Vargas Federal Rural University of the Amazon
  • João E. de S. Coutinho Federal Rural University of the Amazon
  • Daiany I. Gomes Federal Rural University of the Amazon
  • Kaliandra S. Alves Federal Rural University of the Amazon
  • Raylon P. Maciel Federal Rural University of the Amazon
  • Rafael Mezzomo Federal Rural University of the Amazon
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

Abstract

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.

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Author Biographies

Julián A. C. Vargas, Federal Rural University of the Amazon

http://orcid.org/0000-0001-5163-5127
Department of Zootechnics, Federal Rural University of the Amazon, Parauapebas Campus, Parauapebas, Pará, Brazil.

João E. de S. Coutinho, Federal Rural University of the Amazon

https://orcid.org/0000-0001-9982-412X
Department of Zootechnics, Federal Rural University of the Amazon, Parauapebas Campus, Parauapebas, Pará, Brazil.

Daiany I. Gomes, Federal Rural University of the Amazon

https://orcid.org/0000-0001-7850-3650
Department of Zootechnics, Federal Rural University of the Amazon, Parauapebas Campus, Parauapebas, Pará, Brazil.

Kaliandra S. Alves, Federal Rural University of the Amazon

https://orcid.org/0000-0002-8964-9345
Department of Zootechnics, Federal Rural University of the Amazon, Parauapebas Campus, Parauapebas, Pará, Brazil.

Raylon P. Maciel, Federal Rural University of the Amazon

https://orcid.org/0000-0001-5097-2797
Department of Zootechnics, Federal Rural University of the Amazon, Parauapebas Campus, Parauapebas, Pará, Brazil.

Rafael Mezzomo, Federal Rural University of the Amazon

https://orcid.org/0000-0002-1889-3287
Department of Zootechnics, Federal Rural University of the Amazon, Parauapebas Campus, Parauapebas, Pará, Brazil.

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Published
2020-07-27
How to Cite
Vargas J. A. C., Coutinho J. E. de S., Gomes D. I., Alves K. S., Maciel R. P., & Mezzomo R. (2020). Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis. Revista Colombiana De Ciencias Pecuarias, 34(2), 117-125. https://doi.org/10.17533/udea.rccp.v34n2a06
Section
Original research articles