Canonical Correlation Analysis for Estimation of Relationships Between Some Characteristics and Color of Broiler Meat
Yazarlar (3)
Dr. Öğr. Üyesi Lütfi BAYYURT
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Eskişehir Osmangazi Üniversitesi, Türkiye
Iğdır Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Diğer hakemli uluslarası dergilerde yayınlanan tam makale |
| Dergi Adı | IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) |
| Dergi ISSN | 2319-2380 |
| Dergi Tarandığı Indeksler | CrossRef |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2018 |
| Cilt No | 11 |
| Sayı | 11 |
| Sayfalar | 61 / 65 |
| DOI Numarası | 10.9790/2380-1111026165 |
| Makale Linki | http://www.iosrjournals.org/iosr-javs/papers/Vol11-issue11/Version-2/I1111026165.pdf |
| Özet |
| In this study, canonical correlation analysis (CCA) was applied to estimate the relationships between two sets (X–Y, water holding capacity (WHC) and pH-lightness (L*), redness (a*), yellowness (b*) values, respectively). Canonical correlation analysis was applied to data obtained from thigh and breast meats of 30 male Ross 308 broilers. Two canonical variable pairs were constituted as U and W. The first canonical correlation between U and W canonical variable pairs (U1W1) was found 0.481 (p= 0.020), while the second canonical correlation (U2W2) was 0.108 (p= 0.722). According to results of this analysis, relationship between the two canonical variable pairs was determined as 48.1%. In conclusion, the decrease of pH caused to increase in W1 and as a result of this b* value increased. So, the reduction of WHC and pH caused to decrease in L* and a* values and increase of b* value. |
| Anahtar Kelimeler |