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. 2019 Nov 19;8(11):589. doi: 10.3390/foods8110589

Figure 2.

Figure 2

Bi-plot of the texture variables. MR, milk replacer; NM, natural milk; raw, variables determined on raw meat; ckd, variables determined on cooked meat; Hard, hardness; Adh, adhesiveness; Spr, springiness; Cohe, cohesiveness; Chew, chewiness; Res, resilience; WB, Warner-Bratzler maximum stress; Moist, moisture; CP, crude protein; FL, Florida; GU, del Guadarrama; MA, Majorera; PL, Palmera; PY, Payoya; RE, Retinta; TI, Tinerfeña; VE, Verata. The overall Kaiser-Mayer-Olkin score of the PCA was 0.73 (Bartlett’s test of sphericity was significant, p < 0.001). The eigenvalues of PC 1 and PC2 are 5.6 and 3.2, respectively.