dc.contributor.author | Kopuzlu, S. | |
dc.contributor.author | Önenç, Alper | |
dc.contributor.author | Bilgin, Oğuz C. | |
dc.contributor.author | Esenbuga, N. | |
dc.date.accessioned | 2022-05-11T14:46:27Z | |
dc.date.available | 2022-05-11T14:46:27Z | |
dc.date.issued | 2011 | |
dc.identifier.issn | 1018-7081 | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/10301 | |
dc.description.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. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Pakistan Agricultural Scientists Forum | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Principal component analysis (PCA) | en_US |
dc.subject | meat quality | en_US |
dc.subject | Carcass | en_US |
dc.subject | Color | en_US |
dc.subject | Beef | en_US |
dc.subject | Ph | en_US |
dc.title | Determination of Meat Quality Through Principal Components Analysis | en_US |
dc.type | article | en_US |
dc.relation.ispartof | Journal of Animal and Plant Sciences | en_US |
dc.department | Fakülteler, Ziraat Fakültesi, Zootekni Bölümü | en_US |
dc.authorid | 0000-0003-3805-3848 | |
dc.authorid | 0000-0002-1582-3929 | |
dc.identifier.volume | 21 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.startpage | 151 | en_US |
dc.identifier.endpage | 156 | en_US |
dc.institutionauthor | Önenç, Alper | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorwosid | ONENC, ALPER/ABA-6720-2020 | |
dc.authorwosid | ESENBUGA, NURINISA/AAK-5326-2021 | |
dc.authorwosid | Bilgin, Omer Cevdet/AAI-8041-2020 | |
dc.identifier.wos | WOS:000294780500008 | en_US |