title: Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques.
abstract: Sixty-seven pork bacon samples from Hunan, Sichuan Guangdong, Jiangxi, and Yunnan Provinces in China were analyzed to understand their geographical properties. Classification was performed by determining their physicochemical properties through chemometric techniques, including variance analysis, principal component analysis (PCA), and discriminant analysis (DA). Results showed that certain differences existed in terms of nine physicochemical determinations in traditional Chinese pork bacon. PCA revealed the distinction among Hunan, Sichuan, and Guangdong style bacon. Meanwhile, seven key physicochemical determination criteria were identified in line with DA and could be reasonably applied to the classification of traditional Chinese pork bacon. Furthermore, the ratio of overall correct classification was 97.76% and that of cross-validation was 91.76%. These findings indicated that chemometric techniques, together with several physicochemical determination, were effective for the classification of traditional Chinese pork bacon with geographical features. Our study provided a theoretical reference for the classification of traditional Chinese pork bacon.
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Guo
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Feng
authors.initials: F
authors.lastname: Huang
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: zhanghong03@caas.cn.
authors.forename: Hong
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Chunjiang
authors.initials: C
authors.lastname: Zhang
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Honghai
authors.initials: H
authors.lastname: Hu
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Wenbo
authors.initials: W
authors.lastname: Chen
mesh_terms: D000818:Animals; D002681:China; D016002:Discriminant Analysis; D005504:Food Analysis / Q000379:methods*; D008461:Meat Products / Q000032:analysis* / Q000145:classification*; D025341:Principal Component Analysis; D013552:Swine
keywords: Chemometric techniques; Discriminate analysis; Physicochemical determination; Traditional Chinese pork bacon