Multivariate data analysis of Cavourmas - a Greek cooked meat product

Physico-chemical and sensory analyses were performed on 48 samples of Cavou rmas, a Greek traditional cooked meat product, bought directly from 16 know n producers. The following physico-chemical attributes were determined: moi sture, crude protein, ether-extractable fat, ash, NaCl, NaNO2, NaNO3, pH, T EA value, lightness (L*), redness (a*), and yellowness (b*). Principal comp onent analysis based on three main axes (PC1, PC2 and PC3) accounting for 5 6.4% of overall variation showed that high consumer acceptability of Cavour mas is related to accepted taste and odour and to the presence of meat in p ieces with red colour and white fat. On the contrary, fatty appearance, exc essive melted fat and high rancidity were not appealing to the consumer, as confirmed by instrumentally determined high TEA values, high fat content, high percentage moisture and lightness, and should be kept low in order to enhance product acceptability. (C) 1999 Elsevier Science Ltd. All rights re served.