The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach

The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach

The characterization of quality brand meat products, such as “Chorizo Zamorano” dry fermented sausages, involves a wide range of data which makes it necessary to use alternative statistical methodologies. In this study, the feasibility of the Categorical Principal Components Analysis as a multivaria...

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Bibliographic Details
Main Authors: Javier Plaza, Carmelo Ávila-Zarza, Ana María Vivar-Quintana, Isabel Revilla
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
categorical principal components analysis
physicochemical parameters
sensory parameters
meat product quality
quality brands
Online Access:https://www.mdpi.com/2304-8158/12/3/483

Internet

https://www.mdpi.com/2304-8158/12/3/483

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