carcass {doBy}

Lean meat contents of 344 pig carcasses

Description

Measurement of lean meat percentage of 344 pig carcasses together with auxiliary information collected at three Danish slaughter houses

Usage

carcass

Format

carcassall: A data frame with 344 observations on the following 17 variables.

weight

Weight of carcass

lengthc

Length of carcass from back toe to head (when the carcass hangs in the back legs)

lengthf

Length of carcass from back toe to front leg (that is, to the shoulder)

lengthp

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

LeanMeat

Lean meat percentage determined by dissection

slhouse

Slaughter house; a factor with levels slh1 and slh2.

sex

Sex of the pig; a factor with levels castrate and female.

size

Size of the carcass; a factor with levels normal and large. Here, normal refers to carcass weight under 80 kg; large refers to carcass weights between 80 and 110 kg.

Details

: Notice that there were slaughtered large pigs only at one slaughter house.

Note

carcass: Contains only the variables Fat11, Fat12, Fat13, Meat11, Meat12, Meat13, LeanMeat

Source

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

Examples

data(carcass)
head(carcass)