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

Table 5

Eigenvalues and correlation between the sensory attributes and the two principal components (F1 and F2) of the Generalized Procrustes Analysis (GPA).

	Eigenvalues		⁢Correlations between sensory; attributes and factor
	F1	F2		F1	F2
Eigenvalue	1.77	1.12	Red colour	0.902	0.432
Variability (%)	61.22	38.78	Marbling	0.933	−0.360
Cumulative (%)	61.22	100.00	Odour intensity	0.640	0.769
			Sweetness	0.949	−0.315
			Springiness	0.982	0.189
			Hardness	−0.017	1.000
			Chewiness	0.711	−0.703
			Juiciness	0.919	−0.395