DETERMINATION OF MEAT QUALITY THROUGH PRINCIPAL COMPONENTS ANALYSIS

Authors: ANALYSIS S. Kopuzlu, A. Onenc, O. C. Bilgin, N. Esenbuga
Journal: Journal of Animal and Plant Sciences (JAPS)
ISSN: 1018-7081 (Print), 2309-8694 (Online)
Volume: 21  Issue: 2  Pages: 151-156
Year: 2011
DOI: NA
URL: https://doi.org/NA
Publisher: Pakistan Agricultural Scientists Forum

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>

Keywords: Principal component analysis (PCA), meat quality.