Determination of Meat Quality Through Principal Components Analysis

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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

Künye