Table 12 Correlation of variables to factors in principal component analysis based on factor loadings. Correlations above 0.700 were marked in bold.

From: Improvement of colour and oxidative stability of red deer and beef meat under sonication treatment

Variables

PC 1

PC 2

PC 3

%MMb

0.889

− 0.047

− 0.109

%DMb

− 0.918

− 0.189

− 0.037

%OMb

0.599

0.555

0.295

L*

0.305

− 0.262

0.305

a*

0.899

− 0.080

0.013

b*

0.797

0.438

0.224

Chroma

0.920

0.095

0.088

Hue

− 0.135

0.711

0.294

pH

0.475

− 0.779

0.128

ABTS

0.408

− 0.633

− 0.256

DPPH

0.387

− 0.673

− 0.480

RP

0.184

0.506

− 0.641

Fe

− 0.262

− 0.466

− 0.157

PCC

0.746

0.234

− 0.415

TBARS

− 0.181

0.814

− 0.365

Protein

− 0.124

− 0.0430

− 0.841

Peptides

− 0.023

0.535

− 0.349

  1. %MMb % metmyoglobin, % DMb % deoxymyoglobin, % OMb % oxymyoglobin, L* lightness, a* redness, b* yellowness, chroma–chroma (Ch*), hue–hue angle (h°), pH—acidity, ABTS antiradical activity against ABTS·+, DPPH antiradical activity against DPPH·, RP reducing power, Fe–Fe2+-chelating activity, carbonyl content–protein carbonyl content, TBARS—2-thiobarbituric acid reactive substances level, haem iron–haem iron content, protein–protein content, peptides–peptides content.
Back to article page