Multivariate data analysis of Cavourmas — a Greek cooked meat product

Physico-chemical and sensory analyses were performed on 48 samples of Cavourmas, a Greek traditional cooked meat product, bought directly from 16 known producers. The following physico-chemical attributes were determined: moisture, crude protein, ether-extractable fat, ash, NaCl, NaNO 2, NaNO 3, pH, TBA value, lightness ( L ∗ ), redness ( a ∗), and yellowness ( b ∗). Principal component analysis based on three main axes (PC1, PC2 and PC3) accounting for 56.4% of overall variation showed that high consumer acceptability of Cavourmas is related to accepted taste and odour and to the presence of meat in pieces with red colour and white fat. On the contrary, fatty appearance, excessive melted fat and high rancidity were not appealing to the consumer, as confirmed by instrumentally determined high TBA values, high fat content, high percentage moisture and lightness, and should be kept low in order to enhance product acceptability.