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Determination of Meat Quality Through Principal Components Analysis
(Pakistan Agricultural Scientists Forum, 2011) Kopuzlu, S.; Önenç, Alper; Bilgin, Oğuz C.; Esenbuga, N.
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.