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The book provides an introduction to multivariate data analysis using linear modelling and its applications to quality assessment with special emphasis on chemometrics and sensory science. The aim of the book is to help students and researchers (the problem and data `owners') to analyse their large empirical data sets with minimum prior knowledge of algebra and mathematical statistics.The text (445 pages) is divided into four parts: overview (76 pp), methodology (156 pp), applications (122 pp) and appendices (72 pp). In the first part, the authors motivate a reader to use multivariate methods, explain concepts of quality assessment and provide `a layman's guide to multivariate data analysis'. The importance of background knowledge about the problem and good quality of input data is emphasized. A research project with the aim of obtaining new facts from an empirical data set is divided into six steps from the original question to the unfolded answer. These steps are then formally followed in all the presented examples. Finally, the principles of soft bilinear modelling (the basic data-analytic tool used in the book) are described at a glance. In the second part, the method of partial least squares regression is derived from the methods of linear least squares regression and principal component analysis, including its individual variants and applications (multivariate calibration, prediction, discrimination and classification). Individual chapters are dedicated to validation of results and experimental planning. Part three describes five specific experiments: analysis of NIR spectra, analysis of questionnaire data on the quality of the working environment, prediction of toxicity from chemical structure, quality monitoring of a sugar production process, and exploratory search for optimal conditions preventing loss of quality in stored food. Appendices in the final part provide additional information to every individual chapter. The text is supported by 97 figures, 19 tables and 114 references.Most derivations and explanations in the book are based on examples which are described in almost all possible details except calculations: the main emphasis is on experimental design, organization of input data tables and, above all, on interpretation and validation of results. Computing itself is supposed to be performed by some available data analytic software such as, e.g., The Unscrambler (http://www.camo.no) or PLS_Toolbox in Matlab http://www.mathworks.com). However, the book provides a rather general guide independent of any specific software.The beginner will probably benefit most from the great experience of the authors: the description of advantages and risks in multivariate data analysis is well and proportionally balanced and documented. Minimum abstraction and mathematical formalism may also bring the book closer to a wider readership. At the same time, the authors' approach is fair and responsible: they encourage readers to work independently but they clearly mark the limits beyond which the read...

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Between 1977 and 1985, 170 patients suffering from chronic Achilles tendinitis were treated surgically. Ninety-one patients with 143 tendons returned for followup. The duration of preoperative symptoms averaged 18 months. In all cases, conservative treatment was first attempted but failed to alleviate symptoms. Only those patients whose lesions and symptoms were confined to the Achilles tendon segment 2 to 6 cm proximal of the insertion were included in this study. All athletes who had an insertion tendinopathy or a lesion at the musculotendinous junction were excluded from this study. The surgical procedure depended on the lesion. For 93 tendons exhibiting pure peritendinitis, treatment consisted of a simple release of the fascia cruris and the peritenon. For the 50 tendons with tendinosis, a resection of diseased tendon tissue was performed. The defect could be sutured side to side in 26 cases but in the other 24 cases, reinforcement with a turned down tendon flap was necessary because of the extensive debridement. Of the 93 cases in which only dorsal release was performed, results were considered excellent in 54 cases, good in 28, fair in 8, and poor in 3 cases. Of the 26 cases in which side-to-side suture was performed, 15 cases were rated as having excellent results, 4 as good, 4 as fair, and 3 as poor. For the 24 cases in which a turned down tendon flap procedure was performed, the result was excellent in 12 cases, good in 9, fair in 2, and poor in 1 case.(ABSTRACT TRUNCATED AT 250 WORDS)

Differential scanning calorimetry was used to select temperatures that diferentiated between thermal denaturation of the three major structural protein species in bovine muscle: myosin, collagen and actin. Samples of m. semimembranosus, m. semitendinosus and m. psoas major were heated to those different temperatures and evaluated sensorially. Three groups of sensory properties were needed to describe the main texture changes observed in the meat: 1. Firmness 2. Fiber cohesivity, bite‐off force, residual bolus 3. Juiciness Firmness increased with thermal denaturation of the myofibrillar proteins (myosin; 40‐60d̀C and actin; 66‐73d̀C). Fiber cohesivity etc. decreased with collagen denaturation (56‐62d̀C). Reduction in juiciness was primarily associated with actin denaturation, while cooking loss increased over the whole temperature range. The property “total chewing work”, a composite of the first two texture groups mentioned, yielded like the judges' “total texture preference”, optimal texture in the 60‐67d̀C temperature region, implying denatured myosin and collagen but native actin. This meat was light pink‐gray in colour, while the cooking juice released was dark red.