R: Lean meat contents of 344 pig carcasses

carcass {doBy} | R Documentation

## Lean meat contents of 344 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

`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 `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 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

[Package doBy version 4.5-15 Index]