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Volume 21, No. (2), 2011 (June)
DETERMINATION OF MEAT QUALITY THROUGH PRINCIPAL COMPONENTS ANALYSIS
ANALYSIS S. Kopuzlu, A. Onenc , O. C. Bilgin, N. Esenbuga

ANALYSIS S. Kopuzlu, A. Onenc, O. C. Bilgin, N. Esenbuga

1 Animal Science Dept., Agriculture Faculty, Atatürk University Erzurum, Turkey
2 Animal Science Dept. Agriculture Faculty, Namık Kemal University, Tekirdag, Turkey
Corresponding Author: ocbilgin@atauni.edu.tr
DOI: NA
Page Number(s): 151-156
Published Online First: April 01, 2011
Publication Date: April 01, 2011
ABSTRACT

In the present investigation, Principal Component Analysis (PCA) was applied to various variables to describe meat quality. Sixteen meat quality variables were examined, and the analysis showed that 60.71% of the total variation was explained by the first three principal components. L*, a*, b* as colour data; odour, tenderness, flavour, acceptability as sensorial traits; hardness and chewiness as physical traits had the highest share in the total variation.
Keywords: Principal component analysis (PCA), meat quality.
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Electronic ISSN: 2309-8694

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