Quality and Sensory Evaluation for Goat Meat Using Generalized Procrustes Analysis

被引：0

作者：

Kor, Askin ^{[1
]}

Keskin, Siddik ^{[2
]}

机构：

[1] Yuzuncu Yil Univ, Fac Agr, Dept Anim Sci, Van, Turkey

[2] Yuzuncu Yil Univ, Fac Med, Dept Biostat, Van, Turkey

来源：

JOURNAL OF ANIMAL AND VETERINARY ADVANCES | 2011年 / 10卷 / 10期

关键词：

Castration; sensory; dimension; configuration; consensus; Turkey; SEX;

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

The aim of this study was to examine relationships among experts, sex, genotypes and sensory variables by Procrustes analysis. About 10 meat samples involved different genotypes and sex were evaluated by 12 expert assessors for four sensory characteristics (color, texture, taste-odor and acceptability). The attributes were assessed using a nine-point (9: extremely enjoy, 1: extremely dislike) scale. The first two dimension of the analysis accounted for 63.19 and 21.11% of the consensus variance, respectively. As a result of evaluating 12 assessors, it may be concluded that meat of Angora goat has been reflected texture, acceptability and taste-odor of sensory characteristics while that of hair goats has color.

引用

页码：1313 / 1316

页数：4

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