Evaluation of sensory characteristics of sheep and goat meat by Procrustes Analysis

S. Keskin, A. Kor and S. Karaca
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S. Keskin: Department of Biostatistics, Faculty of Medicine, Yuzuncu Yil University, Van, Turkey
A. Kor: Department of Animal Science, Faculty of Agriculture, Yuzuncu Yil University, Van, Turkey
S. Karaca: Department of Animal Science, Faculty of Agriculture, Yuzuncu Yil University, Van, Turkey

Czech Journal of Animal Science, 2012, vol. 57, issue 11, 516-521

Abstract: Relationships between sensory variables, species, feeding systems, and panelists were examined by Procrustes Analysis. Six meat groups considering species and feeding type combinations were evaluated by ten panelists for five sensory characteristics (colour, texture, odour, taste, and acceptability). These characteristics were assessed using a nine-point hedonic scale (9 = extremely enjoy, 1 = extremely dislike). Generalized Procrustes Analysis was performed and 61.11% of the total variability was explained by the first two dimensions that correspond to Factor 1 and Factor 2. The first one accounted for 33.99% and the second for 27.12%. Results showed that pasture conditions were reflected in all sensory characteristics of meat of Hair goat as well as Karakas sheep. This study concluded that meat of sheep and goats reared in pasture conditions was more preferable as concerns sensory characteristics than that of fattening animals or those reared in intensive conditions.

Keywords: configuration; consensus; dimension; fattening; goat; pasture; rotation; sheep (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:57:y:2012:i:11:id:6384-cjas

DOI: 10.17221/6384-CJAS

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