Research Article
A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis
Table 5
Eigenvalues and correlation between the sensory attributes and the two principal components (F1 and F2) of the Generalized Procrustes Analysis (GPA).
| | Eigenvalues | Correlations between sensory attributes and factor | | F1 | F2 | | F1 | F2 |
| Eigenvalue | 1.77 | 1.12 | Red colour | 0.902 | 0.432 | Variability (%) | 61.22 | 38.78 | Marbling | 0.933 | −0.360 | Cumulative (%) | 61.22 | 100.00 | Odour intensity | 0.640 | 0.769 | | | | Sweetness | 0.949 | −0.315 | | | | Springiness | 0.982 | 0.189 | | | | Hardness | −0.017 | 1.000 | | | | Chewiness | 0.711 | −0.703 | | | | Juiciness | 0.919 | −0.395 |
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