Journal of Animal and Veterinary Advances

Year: 2011
Volume: 10
Issue: 10
Page No. 1313 - 1316

Quality and Sensory Evaluation for Goat Meat Using Generalized Procrustes Analysis

Authors : Askin Kor and Siddik Keskin

Abstract: 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.

How to cite this article:

Askin Kor and Siddik Keskin, 2011. Quality and Sensory Evaluation for Goat Meat Using Generalized Procrustes Analysis. Journal of Animal and Veterinary Advances, 10: 1313-1316.

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