Quality of pork ham as affected by locations within sample, cooking methods and storage

Identification of critical quality parameters and optimal environment conditions of intermediate moisture content banana during storage

“…PCA is a multidimensional modelling method, which is based on the calculation of linear combinations between the variables, explaining the greatest variance of the data (Cheng & Sun, 2004). It gives an interpretable overview of the key information through two plots, i.e., the plot of factor coordinates of variables and the plot of factor coordinates of cases and was used to evaluate the effect of environmental conditions on quality changes during storage.…”

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

“…The most commonly detected dimensional change in meat patties during the heating process is the decrease of the diameter of the patty caused by shrinkage (Oroszvári et al, 2006). Next to this, thermal processing affects flavour, colour and texture of the final product (Cheng and Sun, 2004).…”

Application of PCA method for characterisation of textural properties of selected ready-to-eat meat products

“…It is worth to highlight that the results of shear test did not correlate with other variables except for protein content and slice-binding scores (Table 3). It is an unexpected finding, because this test is the very popular measure for texture assessment of meat products (Cheng & Sun, 2004). In order to define the most appropriate descriptors of textural quality of materials tested the Principal Component Analysis (PCA) was carried out using data listed in Table 1.…”