Last updated on 23-8-2019 by Anonymous (non vérifié)
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Published
Peer reviewed scientific article
SCIENSANO
Mots-clés
Résumé:
Principal component analysis (PCA) was performed to study the relationships between technological, organoleptic, microbiological and zootechnie variables, measured on 264 pigs belonging to different Belgian production systems. The four first principal components explained 63 % of the total variability. The variables such as the pH, the electrical conductivity, the brightness and the color of meat presented the best correlation with the first principal component whereas the variables such as the E. coli Count and the Total Viable Count measured on the carcass, the hot carcass weight and the …