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

Use of Principal Component Analysis (PCA) to Evaluate Meat Quality of Awassi Sheep

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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.

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Principal component analysis (PCA) , Meat quality , Awassi sheep

Journal Of Natural an‎d Applied Sciences

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