Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China.
Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China.
Food Chem. 2023 Nov 1;425:136469. doi: 10.1016/j.foodchem.2023.136469. Epub 2023 May 30.
Several factors affect the quality of beef. In the field of chemometrics, multi-block data analysis methods are useful for examining multiple sources of information from a sample. This study focuses on the application of ComDim, a multi-block data analysis method, to evaluate beef from different parts of hyperspectral spectrum and image texture information, H NMR fingerprints, quality parameters and electronic nose. Compared to principal component analysis (PCA) methods based on low-level data fusion, ComDim is more efficient and powerful, because it reveals the relationships between the methods and techniques studied, as well as the variability of beef quality across multiple metrics. The quality and metabolite composition of beef tenderloin and hindquarters were differentiated, with low L* value and high shear tenderloin distinguished from hindquarters with opposite characteristics. The proposed strategy demonstrates that ComDim approach can be used to characterize samples when different techniques describe the same set of samples.
有几个因素会影响牛肉的品质。在化学计量学领域，多块数据分析方法对于检查来自样本的多个信息源很有用。本研究专注于 ComDim 的应用，ComDim 是一种多块数据分析方法，用于评估来自高光谱光谱和图像纹理信息、H NMR 指纹、质量参数和电子鼻不同部位的牛肉。与基于低水平数据融合的主成分分析（PCA）方法相比，ComDim 更有效和强大，因为它揭示了所研究的方法和技术之间的关系，以及牛肉质量在多个指标上的变化。对里脊和后臀肉的质量和代谢物组成进行了区分，具有低 L*值和高剪切力的里脊与具有相反特征的后臀肉区分开来。所提出的策略表明，当不同技术描述同一组样本时，ComDim 方法可用于对样本进行特征描述。
