基于主成分和聚类分析的牦牛部位肉品质评价

doi:10.3969/j.issn.1673-1689.2018.02.007

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基于主成分和聚类分析的牦牛部位肉品质评价
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                        10.3969/j.issn.1673-1689.2018.02.007
                    
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Evaluation of Different Cuts of the Yak Meats Based on Principal Component and Hierarchical Cluster Analysis

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为了探讨牦牛不同部位肉的品质差异，测定了牦牛17个部位肉的L*值、a*值、b*值、失水率、蒸煮损失和剪切力6项品质指标，通过方差分析、主成分分析和聚类分析研究其品质差异。结果表明，牦牛部位肉6项品质指标均存在显著性差异（P＜0.01）；主成分分析提取出3个主成分因子PC1（35.11%）、PC2（25.13%）、PC3（16.63%），可明显区分里脊、辣椒条、前腱、牛蹍、眼肉与其它肉块；聚类分析将17个部位肉分为前部胴体和后部胴体2大类，各类别间的差异与牦牛部位肉的持水能力和剪切力密切相关。由此得出，牦牛不同部位肉品质差异显著，且牦牛后部胴体肉在品质上优于前部胴体。

Abstract:

In order to investigate the quality characteristics of different cuts of yak meat，the L* value，a* value，b* value，press loss，cooking loss，shearing force were determined，and the distribution of quality traits of yak meat among different cuts was analyzed using by analysis of variance，principal component analysis and hierarchical cluster analysis. There were significant differences in quality traits among various cuts（P＜0.01）. Three principal component factors could be exacted with PC1 of 35.11%，PC2 of 25.13%and PC3 of 16.63% through principal component analysis. It could distinguish cuts of tenderloin，chuck tender，foreshin，hindshin，ribeye. Hierarchical cluster analysis classified 17 varieties into two main groups on the basis of the measured parameters，this closely related to the water holding capacity and tenderness. The result showed that there were significant differences in quality traits among various cuts and the yak meat quality from the rear part of the body better than the front part.

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李升升,靳义超.基于主成分和聚类分析的牦牛部位肉品质评价[J].食品与生物技术学报,2018,37(2):159-164.

LI Shengsheng, JIN Yichao. Evaluation of Different Cuts of the Yak Meats Based on Principal Component and Hierarchical Cluster Analysis[J]. Journal of Food Science and Biotechnology,2018,37(2):159-164.

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在线发布日期: 2018-04-03
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