Figure 2.

Biplot for (a) factor 1 and factor 2, and (b) factor 1 and factor 3. B, beefy; BF, beef fat; L, livery; H, hardness; DE, denseness; SP, springiness; J, juiciness; ST, saltiness; S, soured; A, astringent; CT, chemical taste; CB, chemical burn; MT, metallic taste; CI, color intensity; GC, gray color; BC, brown color; I, iridescence; OA, overall acceptability; EM, expressible moisture (%); MC, moisture content (%); CY, cook yield (%); PI, possible injection (%); GA, gum arabic in round (%); PC, protein content (%)