Evaluation of the Quality of Different Brands of Beef Upper Brain based on Correlation and Principal Component Analysis

Wanyue Hua, Xiaoning Jiang, Liting Yan, Xuefei Hou, Huijun Liu

2021

Abstract

In order to establish the evaluation standard of beef upper brain quality, correlation and principal component analysis were used to comprehensively evaluate the quality of different brands of beef upper brain. Conventional methods were used to determine the color difference (Lab) value, colonies number, pH value, volatile base nitrogen (TVB-N), sensory quality and texture quality indicators of three commercially available beef upper brain. The results showed that the correlation analysis showed that the colonies number and chewiness were two key factors that affected the storage quality of cattle upper brain. Principal component analysis extracted three principal component factors, the first principal component variance contribution was 40.978%, the second principal component variance contribution was 32.993%, the third principal component variance contribution was 11.893%, and the cumulative variance contribution was 85.863%. The original complex comprehensive evaluation model of cattle upper brain quality can be replaced by these three principal components. Using this model to rank the comprehensive meat quality score is: B>A>C. It was expected to provide technical reference and theoretical basis for follow-up researchers to evaluate the quality of beef upper brain.

Paper Citation

in Harvard Style

Hua W., Jiang X., Yan L., Hou X. and Liu H. (2021). Evaluation of the Quality of Different Brands of Beef Upper Brain based on Correlation and Principal Component Analysis. In Proceedings of the 2nd Conference on Artificial Intelligence and Healthcare - Volume 1: CAIH, ISBN 978-989-758-594-4, pages 52-57. DOI: 10.5220/0011164000003444

in Bibtex Style

@conference{caih21,
author={Wanyue Hua and Xiaoning Jiang and Liting Yan and Xuefei Hou and Huijun Liu},
title={Evaluation of the Quality of Different Brands of Beef Upper Brain based on Correlation and Principal Component Analysis},
booktitle={Proceedings of the 2nd Conference on Artificial Intelligence and Healthcare - Volume 1: CAIH,},
year={2021},
pages={52-57},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0011164000003444},
isbn={978-989-758-594-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd Conference on Artificial Intelligence and Healthcare - Volume 1: CAIH,
TI - Evaluation of the Quality of Different Brands of Beef Upper Brain based on Correlation and Principal Component Analysis
SN - 978-989-758-594-4
AU - Hua W.
AU - Jiang X.
AU - Yan L.
AU - Hou X.
AU - Liu H.
PY - 2021
SP - 52
EP - 57
DO - 10.5220/0011164000003444