RT Journal
T1 DETERMINATION OF MEAT QUALITY THROUGH PRINCIPAL COMPONENTS ANALYSIS
A1 ANALYSIS S. Kopuzlu
A1 A. Onenc
A1 O. C. Bilgin
A1 N. Esenbuga
JF Journal of Animal and Plant Sciences
JO JAPS
SN 1018-7081
VO 21
IS 2
SP 151
OP 156
YR 2011
FD 2011/04/01
DO DOI NA
AB <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>
K1 Principal component analysis (PCA), meat quality.
PB Pakistan Agricultural Scientists Forum
LK https://thejaps.org.pk/AbstractView.aspx?mid=2011-JAPS-225