Figure 2.

Overview of the variation found in the data from the analysis of variance partial least square regression (A-PLSR) correlation loadings plot for the intramuscular fat (IMF) and sensory characteristics of cooked meat samples from four different cattle breeds (Wagyu, Angus, Brahman, and Kedah-Kelantan, KK. Surface Colour-SC (A), Internal Colour- IC (A), Texture and Grain-TG (A), Sweet aroma-Sw (Aro), Sour Aroma-So (Aro), Beefy Aroma-B (Aro), Nutty Aroma-N (Aro), Rancid Aroma-Ra (Aro), Oiliness-Oil (T), Springiness-Sp (T), Chewiness-Chw (T), Tenderness- T (T), Juiciness- J (J), Mouthfeel-MF (J), Salty-Sa (F), Sweet-Sw (F), Sour-So (F), Bitter-B (F), Umami-U (F), Caramel-C (F), Beefy-Beefy (F), Roasted-Ro (F), Overall Flavour Impact-OFI (F), Sustained Buttery-SB (AT), Tooth-packing- TP (AT), and Overall Acceptance-OA).