CSIRO, Mathematical and Information Sciences, PO Box 120, Cleveland, Queensland 4163, Australia.
Meat Sci. 1999 Jun;52(2):173-8. doi: 10.1016/s0309-1740(98)00165-x.
The partial least squares (PLS) regression technique was used to examine meat quality data derived from instruments (including Warner-Bratzler shear force and Instron Compression) and sensory panels. The data related to beef longissimus dorsi muscles collected during trials to study the effect of hot boning on meat quality. The univariate analysis of tenderness showed that over 60% of the variation in sensory tenderness, and almost 60% of the variation in sensory acceptability, could be explained from instrument variables and a consideration of boning and ageing time. Graphical displays from the analysis indicated that hot boning (either at 1 or 4 h) had little effect on meat quality. Graphical displays demonstrated a possible important effect of vacuum-pack ageing on acceptability. For this data set, it appears that samples of approximately equivalent tenderness differ in acceptability, depending on whether the samples have been aged for 1 or 4 weeks. This finding may have practical importance in attempts to predict eating quality (acceptability) from instrument measurements. Separate equations are necessary for products aged for different periods. ©
偏最小二乘（PLS）回归技术被用于研究源自仪器（包括 Warner-Bratzler 剪切力和 Instron 压缩）和感官小组的数据。这些数据与在研究热剔骨对肉质影响的试验中收集的牛背最长肌有关。嫩度的单变量分析表明，感官嫩度的变化中超过 60%，感官可接受性的变化中几乎 60%，可以用仪器变量和剔骨及老化时间来解释。分析的图形显示表明，热剔骨（1 小时或 4 小时）对肉质几乎没有影响。图形显示表明真空包装老化对可接受性可能有重要影响。对于这个数据集，似乎在大约相同嫩度的样本中，根据样本是否经过 1 或 4 周的老化，其可接受性不同。这一发现可能在尝试从仪器测量预测食用质量（可接受性）方面具有实际意义。对于不同老化期的产品，需要单独的方程。©
