17 ANALYSIS S. Kopuzlu A. Onenc O. C. Bilgin N. Esenbuga Journal of Animal and Plant Sciences JAPS 20112011/04/01 21 2 151-156 1018-7081 NA <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> Principal component analysis (PCA), meat quality. Pakistan Agricultural Scientists Forum https://thejaps.org.pk/AbstractView.aspx?mid=2011-JAPS-225