Author/Authors
DEMİR, Yıldırım Yüzüncü Yıl Üniversitesi - Van Meslek Yüksekokulu, Turkey , ESENBUĞA, Nurinisa Atatürk Üniversitesi - Ziraat Fakültesi - Zootekni Bölümü, Turkey , BİLGİN, Ömer Cevdet Atatürk Üniversitesi - Ziraat Fakültesi - Zootekni Bölümü, Turkey
Title Of Article
Use of Principal Component Analysis (PCA) to Evaluate Meat Quality of Awassi Sheep
شماره ركورد
25547
Abstract
In this study, various traits measured to determine meat quality of Awassi sheep were evaluated using Principal Components Analysis by a wholistic approach and visual presentation. Meat samples of m. longissimusdorsi muscles were taken from 25 Awassi sheep at approximately 10 months of age and 17 variables conjectured as effective on meat quality were examined in detail by means of Principal Components Analysis. Total variance observed on meat quality was mostly accounted by pH as a physical trait; L* and a* as colour traits; ash, protein, and fat as chemical traits; juiciness, flavour, overall acceptability, and number of chewing before swallow as sensorial traits. As a result, it was showed that 68.91% of the total variance was explained by the first four components.
From Page
536
NaturalLanguageKeyword
Principal component analysis (PCA) , Meat quality , Awassi sheep
JournalTitle
Journal Of Natural and Applied Sciences
To Page
541
JournalTitle
Journal Of Natural and Applied Sciences
Link To Document