| sarcomere | R Documentation |
The average sarcomere length in the meat and the corresponding tenderness as scored by a panel of sensory judges was examined. A high score corresponds to tender meat.
data(sarcomere)
A data frame with 24 observations on the following 3 variables.
pigfactor with levels 1–24. Pid id
sarc.lengthnumeric Sarcomere length
tendernessnumeric Meat tenderness score
A. J. Moller and E. Kirkegaard and T. Vestergaard (1987). Tenderness of Pork Muscles as Influenced by Chilling Rate and Altered Carcass Suspension. Meat Science, 27, p. 275–286.
data(sarcomere)
cor(sarcomere$sarc.length, sarcomere$tenderness)
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