Destefanis G, Barge M T, Brugiapaglia A, Tassone S
Department of Animal Science, University of Turin, Via L. Da Vinci 44, 10095 Grugliasco, Torino, Italy.
Meat Sci. 2000 Nov;56(3):255-9. doi: 10.1016/s0309-1740(00)00050-4.
Principal component analysis was performed to study the relationships between chemical, physical and sensory variables (n=18) measured on longissimus thoracis et lumborum of 79 young bulls from the following ethnic groups: hypertrophied Piemontese, normal Piemontese, Friesian, crossbred hypertrophied Piemontese×Friesian, Belgian Blue and White. The first three PCs explained about 63% of total variability. Sensory characteristics, protein content, shear force and cooking losses resulted the most effective variables for the PC1, while hydroxyproline and ether extract content, as well as hue and lightness were useful to define the PC2. The distribution of the objects on the axes of the first two PCs allowed the identification of two groups, the first one including meats of the hypertrophied animals (Piemontese and Belgian Blue and White) the second one including normal Piemontese and Friesian. However, a considerable variability within groups was noted. The crossbreds were placed between the two previous groups. In conclusion, PCA proved to be a very effective procedure to obtain a synthetic judgement of meat quality.
进行主成分分析以研究在来自以下品种的79头年轻公牛的胸腰最长肌上测量的化学、物理和感官变量（n = 18）之间的关系：肥大的皮埃蒙特牛、正常的皮埃蒙特牛、弗里斯兰牛、杂交肥大的皮埃蒙特牛×弗里斯兰牛、比利时蓝牛和白色牛。前三个主成分解释了约63%的总变异性。感官特性、蛋白质含量、剪切力和烹饪损失是PC1的最有效变量，而羟脯氨酸和乙醚提取物含量以及色调和亮度有助于定义PC2。在前两个主成分轴上对象的分布允许识别两组，第一组包括肥大动物（皮埃蒙特牛、比利时蓝牛和白色牛）的肉，第二组包括正常的皮埃蒙特牛和弗里斯兰牛。然而，注意到组内存在相当大的变异性。杂交种置于前两组之间。总之，主成分分析被证明是获得肉质综合判断的非常有效的方法。
