DETERMINATION OF MEAT QUALITY THROUGH PRINCIPAL COMPONENTS ANALYSIS
S. Kopuzlu, A. Onenc*, O. C. Bilgin and N. Esenbuga
Animal Science Dept., Agriculture Faculty, Atatürk University Erzurum, Turkey
*Animal Science Dept. Agriculture Faculty, Namık Kemal University, Tekirdag, Turkey
Corresponding author: E-mail: ocbilgin@atauni.edu.tr
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.
Key words: Principal component analysis (PCA), meat quality.
|
