## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline
**Cluster** & **Count** & **Moisture** & **Ash** & **Fat** & **Protein** & **Hardness** & **Adhesiveness** & **Chewiness** & **Hardness** & **Cubesiveness** & **Elasticity** & **Juciness** \\ \hline \(p\)-value & & 0.01 & 0.484 & 0.015 & 0.187 & 0.0002 & 0.0002 & 0.001 & 0.124 & 0.634 & 0.029 & 0.012 \\
1 & 5 & 52.89 \({}^{\circ}\) & 2.91 & 30.93 \({}^{\circ}\) & 12.99 & 68.46 \({}^{\circ}\) & 35.79 \({}^{\circ}\) & 33.04 \({}^{\circ}\) & 7.84 & 8.92 & 7.86 \({}^{\circ}\) & 7.58 \({}^{\circ}\) \\
2 & 2 & 56.33 \({}^{\circ}\) & 2.97 & 25.89 \({}^{\circ}\) & 14.40 & 94.05 \({}^{\circ}\) & 49.87 \({}^{\circ}\) & 50.99 \({}^{\circ}\) & 10.68 & 10.18 & 6.93 \({}^{\circ}\) & 5.76 \({}^{\circ}\) \\
3 & 3 & 46.98 \({}^{\circ}\) & 2.65 & 38.51 \({}^{\circ}\) & 11.58 & 57.71 \({}^{\circ}\) & 26.02 \({}^{\circ}\) & 25.11 \({}^{\circ}\) & 6.60 & 8.78 & 9.66 \({}^{\circ}\) & 10.51 \({}^{\circ}\) \\ \hline \hline \end{tabular} \({}^{\bullet}\)a-c: means within a row without a common letter differ significantly (\(p\leq\) 0.05).  
\end{table} 
Table 3: Cross-tabulation of variable means per cluster. Figure 6: Graphical distribution of variable means per cluster. elasticity and juiciness correlate strongly and negatively with component 1, occupying the left part of the biplot in which the sample with the lowest content of buffalo meat (40%) and the highest content of total fat content (60%) predominates. The positive relationship between the meat products of higher fat content and higher juiciness was also shown in the work of [PERSON] et al. (2014) [44] and [PERSON] et al. (2019) [45]. Component 2 is best described by the sensory cohesiveness (r = 0.850) and the blend 55-15-30. It is worth stressing that the sensory hardness correlates positively with textural hardness and the blend 70-0-30, which happens only in the presence of both buffalo meat and fat. Also, the overall acceptability of the products, which was entered passively as a supplementary variable in the PCA biplot, is strongly and positively correlated with the elasticity and juiciness, which agrees with the literature results [46; 47]. The latter two attributes correlate strongly and negatively with the cohesiveness and sensory hardness. Similarly, the total fat content showed a strong negative correlation with the group of variables (hardness, chewiness, etc.) associated with high buffalo meat content. \begin{table}
\begin{tabular}{l c c} \hline
**Variables** & **Axis1** & **Axis2** \\ \hline Chewiness * & **0.957** & 0.017 \\ Adhesiveness & **0.945** & \(-\)0.141 \\ Hardness & **0.933** & 0.021 \\ Moisture & **0.904** & \(-\)0.310 \\ Hardness & **0.694** & **0.659** \\ Protein & **0.648** & \(-\)0.545 \\ Ash & 0.547 & \(-\)0.258 \\ Cohesiveness & 0.347 & **0.850** \\ Fat & \(-\)0.887 & 0.399 \\ Elasticity & \(-\)0.741 & \(-\)0.241 \\ Juiciness & \(-\)0.891 & \(-\)0.333 \\ \hline \end{tabular}  
* Values greater than 0.600 are shown in bold.  
\end{table} 
Table 4: Correlation coefficients between axis 1 and 2 and the variables of the study. Figure 7: Correlation biplot of variables with the major two components and arrangement of samples in the graph space. Variables forming low acute angles correlate strongly and positively and those with very obtuse angles correlate strongly and negatively. Samples positioned close to particular variables indicate a positive relationship.