Determination of Meat Quality Through Principal Components Analysis
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Dosyalar
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Pakistan Agricultural Scientists Forum
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Principal component analysis (PCA), meat quality, Carcass, Color, Beef, Ph
Kaynak
Journal of Animal and Plant Sciences
WoS Q Değeri
Q2
Scopus Q Değeri
Q4
Cilt
21
Sayı
2