Relationships between sensory and physicochemical measurements in meat of rabbit from three different breeding systems using canonical correlation analysis
Relationships between sensory and physicochemical measurements in meat of rabbit from three different breeding systems using canonical correlation analysis
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DOI：
10.1016/j.meatsci.2008.03.033
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发表时间：
2008-11-01
期刊：
影响因子：
7.1
通讯作者：
Larzul, Catherine
中科院分区：
文献类型：
--
作者：
Combes, Sylvie;Gonzalez, Ignacio;Larzul, Catherine
根据标准（STAND）或高质量规范（LABEL）或低生长育种（RUSSE）系统饲养的兔子的肉进行感官评价和大量的理化测量（零售切割重量，颜色参数，最终pH值，股骨弯曲试验，Warner-Bratzler剪切试验，持水量和烹饪损失）。站立兔肉中背部和腿部的肉质最多汁（p < 0.01）。腿部压痛显著降低（p < 0.001），顺序为STAND > LABEL > RUSSE。典型相关分析表明，物理化学和感官变量之间的强相关性（R-2 = 0.73和0.68之间的两个第一对典型变量）。特别是，感官嫩度和WB剪切试验变量评估生最长肌（LL）相关。LL背部纤维属性与蒸煮损失相关。当单独分析时，仅RUSSE家兔显示变量之间的关系与整个数据集中计算的变量之间的关系相同。(C)2008爱思唯尔有限公司保留所有权利。
Meat from rabbits reared either according to a standard (STAND) or a high quality norm (LABEL) or a low growth breeding (RUSSE) system were submitted to a sensory evaluation and to a large set of physicochemical measurements (weight of retail cuts, colour parameters, ultimate pH, femur flexure test, Warner-Bratzler shear test, water holding capacities and cooking losses). STAND rabbit meat exhibited the most juicy meat in back and in leg (p < 0.01). Leg tenderness significantly decreased (p < 0.001) in the rank order STAND > LABEL > RUSSE. Canonical correlation analysis showed strong correlations between physicochemical and sensory variables (R-2 = 0.73 and 0.68 between the two first pairs of canonical variates). Especially, sensory tenderness and WB shear test variables assessed on raw longissimus muscle (LL) were correlated. Fibrous attribute in back was correlated with cooking loss in LL. When analysed separately only RUSSE rabbits exhibited the same relations between variables as those calculated in whole dataset. (C) 2008 Elsevier Ltd. All rights reserved.