carcass

carcassall

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

datasets

Utility package containing:
1) Facilities for working with grouped data: 'do' something to data
stratified 'by' some variables.
2) LSmeans (least-squares means), general linear estimates.
3) Restrict functions to a smaller domain.
4) Miscellaneous other utilities.

Søren Højsgaard

doBy

Groupwise Statistics, LSmeans, Linear Estimates, Utilities

carcass function

carcassall: A data frame with 344 observations on the following 17
variables.<dl>
<dt><code>weight</code></dt>
<dd>Weight of carcass</dd><dt><code>lengthc</code></dt>
<dd>Length of carcass from back toe to head (when
the carcass hangs in the back legs)</dd><dt><code>lengthf</code></dt>
<dd>Length of carcass from back toe to front leg
(that is, to the shoulder)</dd><dt><code>lengthp</code></dt>
<dd>Length of carcass from back toe to the pelvic bone</dd><dt><code>Fat02, Fat03, Fat11, Fat12, Fat13, Fat14, Fat16</code></dt>
<dd>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</dd><dt><code>Meat11, Meat12, Meat13</code></dt>
<dd>Thickness of meat layer at different
locations on the back of the carcass, see description above</dd><dt><code>LeanMeat</code></dt>
<dd>Lean meat percentage determined by dissection</dd><dt><code>slhouse</code></dt>
<dd>Slaughter house; a factor with levels <code>slh1</code> and <code>slh2</code>.</dd><dt><code>sex</code></dt>
<dd>Sex of the pig; a factor with levels <code>castrate</code> and <code>female</code>.</dd><dt><code>size</code></dt>
<dd>Size of the carcass; a factor with levels <code>normal</code> and <code>large</code>.
Here, <code>normal</code> refers to carcass weight under 80 kg; <code>large</code> refers to carcass weights between 80 and 110 kg.</dd></dl>

Format

Lean meat contents of 344 pig carcasses — carcass

carcassall: A data frame with 344 observations on the following 17
variables.<dl>
<dt><code>weight</code></dt>
<dd>Weight of carcass</dd>

<dt><code>lengthc</code></dt>
<dd>Length of carcass from back toe to head (when
the carcass hangs in the back legs)</dd>

<dt><code>lengthf</code></dt>
<dd>Length of carcass from back toe to front leg
(that is, to the shoulder)</dd>

<dt><code>lengthp</code></dt>
<dd>Length of carcass from back toe to the pelvic bone</dd>

<dt><code>Fat02, Fat03, Fat11, Fat12, Fat13, Fat14, Fat16</code></dt>
<dd>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</dd>

<dt><code>Meat11, Meat12, Meat13</code></dt>
<dd>Thickness of meat layer at different
locations on the back of the carcass, see description above</dd>

<dt><code>LeanMeat</code></dt>
<dd>Lean meat percentage determined by dissection</dd>

<dt><code>slhouse</code></dt>
<dd>Slaughter house; a factor with levels <code>slh1</code> and <code>slh2</code>.</dd>

<dt><code>sex</code></dt>
<dd>Sex of the pig; a factor with levels <code>castrate</code> and <code>female</code>.</dd>

<dt><code>size</code></dt>
<dd>Size of the carcass; a factor with levels <code>normal</code> and <code>large</code>.
Here, <code>normal</code> refers to carcass weight under 80 kg; <code>large</code> refers to carcass weights between 80 and 110 kg.</dd>



</dl>

carcass: Lean meat contents of 344 pig carcasses

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Arguments

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Examples