“…In this analysis, is the fat content, { } are functional principal component (FPC) scores of ( ), and = Ψ( , ), we take the protein and the moisture content by 1 and 2 , respectively. In order to predict the fat content of a meat sample, many models and algorithms are proposed to fit the data; see, for example, Aneiros-Pérez and Vieu [26]. In this paper, to fit the data, we consider the following partially linear functional additive model:…”