Lean meat contents of 344 pig carcasses

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

data(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 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

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

Note

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

Examples

data(carcass)
head(carcass)
#>   Fat11 Meat11 Fat12 Meat12 Fat13 Meat13 LeanMeat
#> 1    17     51    12     51    12     61 56.52475
#> 2    17     49    15     48    15     54 57.57958
#> 3    14     38    11     34    11     40 55.88994
#> 4    17     58    12     58    11     58 61.81719
#> 5    14     51    12     48    13     54 62.95964
#> 6    20     40    14     40    14     45 54.57870