case0702: Meat Processing and pH
In Sleuth2: Data Sets from Ramsey and Schafer's "Statistical Sleuth (2nd Ed)"
case0702 R Documentation
Meat Processing and pH
Description
A certain kind of meat processing may begin once the pH in postmortem
muscle of a steer carcass has decreased sufficiently. To estimate the
timepoint at which pH has dropped sufficiently, 10 steer
carcasses were assigned to be measured for pH at one of five times
after slaughter.
Usage
case0702
Format
A data frame with 10 observations on the following 2 variables.
Timetime after slaughter (hours)
pHpH level in postmortem muscle
Source
Ramsey, F.L. and Schafer, D.W. (2002). The Statistical Sleuth: A
Course in Methods of Data Analysis (2nd ed), Duxbury.
References
Schwenke, J.R. and Milliken, G.A. (1991). On the Calibration Problem
Extended to Nonlinear Models, Biometrics 47(2): 563–574.
See Also
ex0816
Examples
str(case0702)
plot(case0702)
Sleuth2 documentation built on May 29, 2024, 7:37 a.m.
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| case0702 | R Documentation |
Meat Processing and pH
Description
A certain kind of meat processing may begin once the pH in postmortem muscle of a steer carcass has decreased sufficiently. To estimate the timepoint at which pH has dropped sufficiently, 10 steer carcasses were assigned to be measured for pH at one of five times after slaughter.
Usage
case0702Format
A data frame with 10 observations on the following 2 variables.
Timetime after slaughter (hours)
pHpH level in postmortem muscle
Source
Ramsey, F.L. and Schafer, D.W. (2002). The Statistical Sleuth: A Course in Methods of Data Analysis (2nd ed), Duxbury.
References
Schwenke, J.R. and Milliken, G.A. (1991). On the Calibration Problem Extended to Nonlinear Models, Biometrics 47(2): 563–574.
See Also
ex0816
Examples
str(case0702)
plot(case0702)
R Package Documentation
Browse R Packages
We want your feedback!
Note that we can't provide technical support on individual packages. You should contact the package authors for that.
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