TY  - JOUR
T1  - Quality and Sensory Evaluation for Goat Meat Using Generalized Procrustes Analysis
AU - Keskin, Siddik AU - Kor, Askin 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 10
SP  - 1313
EP  - 1316
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.1313.1316
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.1313.1316
KW  - configuration
KW  -dimension
KW  -sensory
KW  -Castration
KW  -consensus
KW  -Turkey
AB  - 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.
ER  -