Evaluation of Different Cuts of the Yak Meats Based on Principal Component and Hierarchical Cluster Analysis

doi:10.3969/j.issn.1673-1689.2018.02.007

Home > Archive>Volume 37, Issue 2, 2018 >159-164. DOI:10.3969/j.issn.1673-1689.2018.02.007

Evaluation of Different Cuts of the Yak Meats Based on Principal Component and Hierarchical Cluster Analysis
DOI:
                        10.3969/j.issn.1673-1689.2018.02.007
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:TS251.5
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

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.

Reference

Cited by

Get Citation

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.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: April 03,2018
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website