ABSTRACT

1. The objectives of this study were to use principal component analysis (PCA) to analyse the variability of the three instrumental and 14 descriptive sensory properties of chicken breast meat. The meat was cooked until the internal temperature reached 85°C and further cooked for 0, 20, and 40 min. The second objective was to identify the most critical variables for assessing meat juiciness.

2. Cooking loss and moisture content exhibited high correlation with sensorial moisture release and mouth feel.

3. The distribution of objects on the axes of the first two principal components (PCs) enabled the identification of three groups undergoing different cooking durations. The four major PCs explained 80.0% of the total variability.

4. Cooking loss, moisture content, water-holding capacity, sensorial moisture release and mouth feel were demonstrated as the most effective variables for the first two PCs. PCA with instrumental and sensory analyses proved an effective procedure for systematically and comprehensively judging chicken meat juiciness.

摘要

1. 本研究的目的是使用主成分分析 (PCA) 来分析鸡胸肉的三种工具和 14 种描述性感官特性的变异性。将肉煮至内部温度达到 85°C，然后再煮 0、20 和 40 分钟。第二个目标是确定评估肉类多汁性的最关键变量。

2.蒸煮损失和水分含量与感官水分释放和口感具有高度相关性。

3. 对象在前两个主成分 (PC) 轴上的分布能够识别经历不同烹饪持续时间的三组。四个主要的 PC 解释了总变异性的 80.0%。

4. 烹饪损失、水分含量、持水能力、感官水分释放和口感被证明是前两个 PC 最有效的变量。带有仪器和感官分析的 PCA 证明是系统和全面地判断鸡肉多汁性的有效程序。