[{
  "type": "article-journal",
  "title": "DETERMINATION OF MEAT QUALITY THROUGH PRINCIPAL COMPONENTS ANALYSIS",
  "author": [
    {
      "family": "Kopuzlu",
      "given": ""
    },
    {
      "family": "Onenc",
      "given": ""
    },
    {
      "family": "Bilgin",
      "given": ""
    },
    {
      "family": "Esenbuga",
      "given": ""
    }
  ],
  "issued": {
    "date-parts": [[2011]]
  },
  "container-title": "Journal of Animal and Plant Sciences",
  "ISSN": "1018-7081",
  "volume": "21",
  "issue": "2",
  "page": "151-156",
  "DOI": "NA",
  "abstract": "<p>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.</p>",
  "publisher": "Pakistan Agricultural Scientists Forum",
  "URL": "https://thejaps.org.pk/AbstractView.aspx?mid=2011-JAPS-225"
}]