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. 2019 Feb 13;56(3):1371–1379. doi: 10.1007/s13197-019-03611-1

Fig. 3.

Fig. 3

Overlay of similarity map of thigh meat samples and computed variables in principal component analysis (PCA). DC = delay cooling, NC = normal cooling, WHC_p = press method. WHC_c = centrifugation method. WHC_s = centrifugation method with salt addition, CAT = catalase (CAT), GSH-Px = glutathione peroxidase SOD = superoxide dismutase activity, DNPH = protein carbonyls TBA-RS = thiobarbituric acid-reactive substances, SB = Schiff base and Tryp = tryptophan