Year: 2025
Type: article
Abstract: This study used Principal Component Analysis (PCA) to investigate the quality variations in fresh post-slaughter beef samples. Temperature, moisture content, conductivity, total volatile basic nitrogen (TVB-N), and a* and b* values were shown to be accurate indicators of beef quality when an assessment model containing specific indicators of beef quality was verified against sensory evaluation. The L* value was used as a reference. Further research is required to validate the suitability of pH as a quality indicator. PCA identified conductivity, moisture content, and TVB-N as key determinants, with Principal Components 1 and 2 contributing 64.467% and 20.777%, respectively (cumulative: 85.244%). The model’s strong correlation with sensory evaluation supports standardized production and intelligent monitoring of fresh meat and beef.
Source: CyTA - Journal of Food
Authors: Yanxia Xing, Chunxia Chu, Min Shan, Joy Jacob Uwem, Otobong Donald Akan, Bo Li, He Zhu, Sheng Liu
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,790
Award: G1074555879
OpenAlex ID: W7110317576