Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”

Table 5

Regression equations derived from independent variables x in physical, chemical, and descriptive analysis to predict overall acceptance y of Kaeb Moo.

Variables (x)	Overall acceptance (y)
	Regression equations	Adjusted R^2	Significance level
T1 sample
Moisture content	y = 8.20 – 0.19x + 0.12x^2	0.978
MDA content	y = 7.52 + 2.54x − 18.62x^2	0.999
Hexanal content	y = 16.02 – 62.09x + 81.48x^2	0.984
Linear distance	y = 1.00 + 0.08x	0.832
Descriptive analysis
Rancidity	y = 7.93 – 0.06x	0.943
Crispness	y = −9.82 + 0.56x − 0.01x^2	0.974
T2 sample
Moisture content	y = 5.83 + 1.35x − 0.43x^2	0.981
MDA content	y = 8.60 – 7.16x	0.967
Hexanal content	y = 9.70 – 16.61x + 8.40x^2	0.992
Linear distance	y = −0.57 + 0.11x	0.994
Descriptive analysis
Rancidity	y = 7.67 – 0.06x	0.999
Crispness	y = −2.87 + 0.18x	0.947
T3 sample
Moisture content	y = 10.08 – 1.73x	0.917
MDA content	y = 10.00 – 12.63x	0.922
Hexanal content	y = 8.91 – 12.05x + 4.14x^2	0.986
Linear distance	y = −2.81 + 0.13x	0.960
Descriptive analysis
Rancidity	y = 7.52 – 0.07x	0.941
Crispness	y = −4.93 + 0.22x	0.999