Principal component analysis of texture profile properties of spiced beef

Texture profile property of spiced beef is one of the important factors to determine its quality. And instrumental evaluation is a important estimate measure in texture profile property. Five kinds of spiced beef were selected as test sample in this research. And the texture profile property of the sample was tested by TPA compressive test. Then test datas were analyzed in statistical ways, including correlation analysis and principal component analysis. The result showed that the top two principal components were selected from seven parameters of TPA properties of spiced beef and the cumulative contribution to variance was up to 91.31% with principal component analysis method, and these seven parameters could be classified into two main components, i.e. the compressive feature and chewdown degree. This research offered the advantages for the decrease of texture profile indexes, the simplification of evaluating process and the condition of the sensory parameters of texture profile property expressed in terms of instrumental parameters.