Table 5.

Correlation loadings for 24 beef round quality attributes

	PC1	PC2	PC3	PC4	PC5	PC6	PC7
Beefy	0.045	0.017	0.083	0.403	0.106	0.799	0.154
Beef fat	−0.134	0.207	0.406	0.408	0.297	0.101	0.080
Livery	0.313	0.498	−0.250	0.641	0.115	0.132	0.087
Hardness	−0.781	−0.172	−0.023	−0.304	0.423	−0.158	0.062
Denseness	−0.796	0.041	−0.076	−0.067	0.388	−0.207	−0.331
Springiness	−0.609	−0.189	0.220	−0.168	0.660	0.175	−0.081
Juiciness	0.246	0.478	0.295	0.530	0.277	−0.124	−0.491
Saltiness	−0.237	0.611	−0.054	0.306	−0.595	−0.103	−0.205
Soured	0.286	0.059	−0.258	0.398	−0.206	0.521	−0.259
Astringent	−0.383	0.116	−0.121	−0.659	0.113	0.239	−0.446
Chemical taste	0.647	0.283	−0.055	−0.102	0.210	−0.073	−0.344
Chemical burn	0.604	−0.030	0.111	−0.409	−0.502	0.066	0.113
Metallic taste	−0.082	0.187	0.532	−0.094	0.392	0.394	−0.412
Color intensity	−0.218	−0.221	0.367	−0.322	−0.444	−0.447	0.174
Gray color	0.051	0.211	−0.502	0.497	0.329	0.366	0.094
Brown color	−0.153	−0.245	0.467	−0.044	−0.321	−0.225	0.207
Iridescence	−0.070	0.299	0.281	0.398	0.726	0.281	−0.041
Acceptability	0.285	0.708	0.064	0.341	−0.107	−0.311	−0.310
Expressible moisture (%)	0.984	−0.125	0.002	−0.017	0.115	−0.036	−0.004
Moisture (%)	−0.036	0.035	−0.627	−0.394	0.586	0.080	0.102
Cook yield (%)	−0.227	0.672	−0.208	0.477	0.348	−0.231	0.147
Possible injection (%)	0.340	0.858	0.090	−0.360	−0.053	0.051	0.043
Gum arabic in round (%)	−0.773	0.592	0.020	0.328	0.125	0.059	0.073
Protein (%)	−0.073	−0.003	0.961	0.006	0.199	0.030	0.071