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From: Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

Figure 1

Principal component scores and loadings plot. Principal component scores plot (top) and loadings plot (bottom) of the mean values over panellists and sessions, centred data. Component 1 explains 72% of the variation and component 2 24%. The sample ID’s are constructed as temperature-time, i.e. 56-03 denotes the sample cooked at 56°C for 3 h. For details about descriptor clusters, please refer to the text and Table 2.

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ISSN: 2044-7248