Measurement of lean meat percentage of 344 pig carcasses together with auxillary information collected at three Danish slaughter houses
carcassall: A data frame with 344 observations on the following 17 variables.
Weight of carcass
Length of carcass from back toe to head (when the carcass hangs in the back legs)
Length of carcass from back toe to front leg (that is, to the shoulder)
Length of carcass from back toe to the pelvic bone
Fat02, Fat03, Fat11, Fat12, Fat13, Fat14, Fat16
Thickness of fat layer at different locations on the back of the carcass (FatXX refers to thickness at (or rather next to) rib no. XX. Notice that 02 is closest to the head
Meat11, Meat12, Meat13
Thickness of meat layer at different locations on the back of the carcass, see description above
Lean meat percentage determined by dissection
Slaughter house; a factor with levels
Sex of the pig; a factor with
c. Notice that it is no an error to have three levels; the
third level refers to castrates
carcass: Contains only the variables Fat11, Fat12, Fat13, Meat11, Meat12, Meat13, LeanMeat
Busk, H., Olsen, E. V., Brøndum, J. (1999) Determination of lean meat in pig carcasses with the Autofom classification system, Meat Science, 52, 307-314
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