Table 6. Determination of factors with rotated factor pattern from total measured variables

	Factor11)	Factor2	Factor3	Factor4	Factor5	Communality
SFA	0.87					0.98
C16:0	0.86					0.98
C18:0	0.85					0.94
Lightness	0.56					0.62
Cooking loss	0.53					0.54
C20:4	−0.67					0.83
pH	−0.72					0.78
PUFA	−0.93					0.98
C18:2	−0.93					0.91
MUFA		0.97				0.97
C18:1		0.96				0.96
Moisture			0.72			0.85
C16:1			0.69			0.73
C17:1			0.55			0.91
Fat			−0.55			0.75
Drip loss			−0.57			0.56
Yellowness			−0.72			0.72
C18:3				0.91		0.87
Redness				0.84		0.84
C14:0				−0.79		0.70
WBSF					0.92	0.91
Ash					0.61	0.72
Protein					−0.87	0.82
Eigenvalue	6.54	3.22	3.19	3.18	2.87

The pattern was extracted by principal components analysis and rotated with varimax method.
SFA, saturated fatty acid; PUFA, polyunsaturated fatty acid; MUFA, monounsaturated fatty acid; WBSF, Warner-Bratzler shear force.