carcass: 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, LeanMeatSource
Busk, H., Olsen, E. V., Brndum, J. (1999)
Determination of lean meat in pig carcasses with the Autofom classification system,
Meat Science, 52, 307-314