case0702: Meat Processing and pH

In Sleuth2: Data Sets from Ramsey and Schafer's "Statistical Sleuth (2nd Ed)"

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.

Time

time after slaughter (hours)

pH

pH 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 Jan. 25, 2024, 3:02 p.m.