A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis

Table 4

Residual variance, scaling factors, and percentage variation explained by the first two principal components for each tester for foal sensory analysis.

Tester	Residual	Scaling factor	F1%	F2%
1	0.636	1.570	79.808	20.192
2	2.462	0.630	64.193	35.807
3	0.944	1.272	44.592	55.408
4	1.385	0.900	31.845	68.155
5	0.181	1.198	66.276	33.724
6	0.276	1.085	67.707	32.293
7	2.105	0.831	77.369	22.631
8	0.242	1.200	53.041	46.959

F1: first principal component of Generalized Procrustes Analysis (GPA).
F2: second principal component of GPA.