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. 2021 Nov 26;101(2):101608. doi: 10.1016/j.psj.2021.101608

Figure 3.

Figure 3

Principal component analysis plot of the similarities and differences in the characteristics of the studied meat traits and samples. Abbreviations: WCC, weight of cold carcass; IMF, intramuscular fat; the ellipse on the right side of the axis groups the samples with the higher drip loss, the ellipse on the left side of the axis groups the samples with the lower drip loss.