carcass {gRbase}R Documentation

lean meat contents of pig carcasses

Description

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

Usage

data(carcass)
data(carcassall)

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
F02, F03, F11, F12, F13, F14, F16
Thickness of fat layer at different locations on the back of the carcass (FXX refers to thickness at (or rather next to) rib no. XX. Notice that 02 is closest to the head
M11, M12, M13
Thickness of meat layer at different locations on the back of the carcass, see description above
LMP
Lean meat percentage determined by dissection
slhouse
Slaughter house; a factor with levels a b c
sex
Sex of the pig; a factor with a b c. Notice that it is no an error to have three levels; the third level refers to castrates

carcass: Contains only the variables F11, F12, F13, M11, M12, M13, LMP

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


[Package gRbase version 1.0.1 Index]