Figure 1
From: Cluster analysis application identifies muscle characteristics of importance for beef tenderness
Plot of the first two principal component score vectors showing relationships between muscular characteristics and tenderness with 495 samples from different clusters and muscle types. Tenderness: tenderness score of grilled samples (55-60°C) after 14 days of ageing; Total collagen: total collagen content in mg/g dry matter; Insoluble collagen: insoluble collagen content in mg/g dry matter; ICDH: isocitrate dehydrogenase activity in μmole/min per g muscle; LDH: lactate dehydrogenase activity in μmole/min per g muscle; FG (%): proportion of fast glycolytic muscle fibres; FOG (%):proportion of fast oxydo-glycolytic muscle fibres; SO (%):proportion of slow oxidative muscle fibres; CSA: mean cross-sectional area of muscle fibres in μm2.