Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness

1. The objectives of this study were to use principal component analysis (PCA) to analyse the variability of the three instrumental and 14 descriptive sensory properties of chicken breast meat. The meat was cooked until the internal temperature reached 85 degrees C and further cooked for 0, 20, and 40 min. The second objective was to identify the most critical variables for assessing meat juiciness. 2. Cooking loss and moisture content exhibited high correlation with sensorial moisture release and mouth feel. 3. The distribution of objects on the axes of the first two principal components (PCs) enabled the identification of three groups undergoing different cooking durations. The four major PCs explained 80.0% of the total variability. 4. Cooking loss, moisture content, water-holding capacity, sensorial moisture release and mouth feel were demonstrated as the most effective variables for the first two PCs. PCA with instrumental and sensory analyses proved an effective procedure for systematically and comprehensively judging chicken meat juiciness.