Relationships between sensory and physicochemical measurements in meat of rabbit from three different breeding systems using canonical correlation analysis

被引：38

作者：

Combes, Sylvie ^{[1
,2
,3
]}

Gonzalez, Ignacio ^{[4
]}

Dejean, Sebastien ^{[4
]}

Baccini, Alain ^{[4
]}

Jehl, Nathalie ^{[5
]}

Juin, Herve ^{[6
]}

Cauquil, Laurent ^{[1
,2
,3
]}

Gabinaud, Beatrice ^{[1
,2
,3
]}

Lebas, Francois ^{[1
,2
,3
]}

Larzul, Catherine ^{[7
]}

机构：

[1] Univ Toulouse, INRA, UMR 1289, F-31326 Castanet Tolosan, France

[2] INPT ENSAT, F-31326 Castanet Tolosan, France

[3] ENVT, F-31076 Toulouse 3, France

[4] Univ Toulouse 3, UMR 5219, Inst Math Toulouse, F-31062 Toulouse 9, France

[5] ITAVI, F-75008 Paris, France

[6] EASM, INRA, F-17700 Surgeres, France

[7] INRA, Stn Ameliorat Genet Anim, F-31326 Castanet Tolosan, France

来源：

MEAT SCIENCE | 2008年 / 80卷 / 03期

关键词：

rabbit meat quality; canonical correlation analysis; sensory attributes;

D O I：

10.1016/j.meatsci.2008.03.033

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：835 / 841

页数：7

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