Liha töötlemine
were attributed to proteolysis, which agreed canonical correlation analysis was an attempt
with biochemical maturation indices. to gain further insights into the relationship
The continuing theme of PG1 status and between the manufacturing data of traditional
quality labeling of traditional products led to dry-cured sausages and sensory attributes.
work in France, where Rason et al. (2007) This analysis showed that the relationship
used a sensory profiling technique and a between the first two axes of the sensory data
cluster analysis approach to identify groups and the manufacturing data was highly cor-
of traditional sausages produced in the Massif related. Discriminant analysis showed that
Central and establish the underlying dimen- the traditional dry sausages were correctly
sions of production and processing
annaabi.ee 
