Reference : Etude de la variabilité de la qualité de la viande de porc par analyse en composantes...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/62481
Etude de la variabilité de la qualité de la viande de porc par analyse en composantes principales
French
[en] Study of the variability of pork quality by Principal Component Analysis (PCA)
Leroy, Bernadette mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
Etienne, Grégory [ > > ]
China, Bernard mailto [ > > ]
Korsak Koulagenko, Nicolas mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Département de sciences des denrées alimentaires >]
Daube, Georges mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Clinquart, Antoine mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
2008
Sciences des Aliments
Lavoisier
28
6
451-468
Yes
International
0240-8813
Cachan
France
[en] meat quality ; pork ; methodology
[en] Study of the variability of pork quality by Principal Component Analysis (PCA) Principal component analysis (PCA) was performed to study the relationships between technological, organoleptic, microbiological and zootechnic variables, measured on 264 pigs belonging to different Belgian production systems. The four first principal components explained 63 % of the total variability. The variables such as the pH, the electrical conductivity, the brightness and the color of meat presented the best correlation with the first principal component whereas the variables such as the E. coli Count and the Total Viable Count measured on the carcass, the hot carcass weight and the cooking loss of meat presented the best correlation with the second principal component. The first principal component was defined as an axis of technological and organoleptic quality whereas the second was defined as a microbiological axis. PCA allowed to differentiate two groups in terms of technological and organoleptic properties. A group including samples belonged to the first quality production chain and a part of samples belonged to the second was separated from the principal group by a lower pH, measured 45 minutes post mortem, and a paler meat.
Région wallonne : Direction générale de l'Agriculture - DGA
Researchers
http://hdl.handle.net/2268/62481
10.3166/sda.28.451-468
http://sda.revuesonline.com/

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