Multivariate data analysis of Cavourmas - a Greek cooked meat product

Area of Science:

• Food Science
• Meat Science
• Sensory Analysis

Background:

• Cavourmas is a traditional Greek cooked meat product.
• Understanding consumer preferences is crucial for product development.

Purpose of the Study:

• To analyze the physico-chemical and sensory attributes of Cavourmas.
• To identify key factors influencing consumer acceptability.

Main Methods:

• Collected 48 Cavourmas samples from 16 producers.
• Performed physico-chemical analyses (moisture, protein, fat, ash, NaCl, nitrites, nitrates, pH, TBA value, color L*a*b*).
• Utilized Principal Component Analysis (PCA) for data interpretation.

Main Results:

• PCA revealed three main components explaining 56.4% of variation.
• High acceptability correlated with good taste, odor, red meat, and white fat.
• Unappealing factors included fatty appearance, excessive melted fat, and high rancidity (high TBA values).

Conclusions:

• Product acceptability is associated with specific sensory attributes and physico-chemical parameters.
• Controlling fat content, moisture, lightness, and rancidity is key to enhancing Cavourmas appeal.