Mixed model analysis of non-linearity between cooking loss and aging time plus other effects

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26788462%3A_____%2F10%3A%230000363" target="_blank" >RIV/26788462:_____/10:#0000363 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/49608851:_____/10:#0000396

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Mixed model analysis of non-linearity between cooking loss and aging time plus other effects

Popis výsledku v původním jazyce

We used the package nlme in the R software for description and statistical analysis of non-linear relationship between cooking loss and aging time. The relationship was described by the asymptotic regression model "cooking loss=Asym+(R0-Asym) exp[-exp(lrc)Time]" with 3 physically meaningful parameters: R0 = the response at slaughter time, lrc = logarithm of the rate constant and Asym = a response that approaches a horizontal asymptote. After the basic model was formed, we put random effects into the model at nested levels: i) subject (animal), ii) subjects within sires and iii) sires within years. Age, fattening system (extensive vs. intensive), length of hind quarter, weight of carcass, ratio between length of fore and hind quarter, weight proportionof the LM in the carcass and status (bulls, steers) were put into the model as fixed effects. The results revealed that fattening system, age and length of animals significantly affect cooking loss in aged beef.

Název v anglickém jazyce

Mixed model analysis of non-linearity between cooking loss and aging time plus other effects

Popis výsledku anglicky

We used the package nlme in the R software for description and statistical analysis of non-linear relationship between cooking loss and aging time. The relationship was described by the asymptotic regression model "cooking loss=Asym+(R0-Asym) exp[-exp(lrc)Time]" with 3 physically meaningful parameters: R0 = the response at slaughter time, lrc = logarithm of the rate constant and Asym = a response that approaches a horizontal asymptote. After the basic model was formed, we put random effects into the model at nested levels: i) subject (animal), ii) subjects within sires and iii) sires within years. Age, fattening system (extensive vs. intensive), length of hind quarter, weight of carcass, ratio between length of fore and hind quarter, weight proportionof the LM in the carcass and status (bulls, steers) were put into the model as fixed effects. The results revealed that fattening system, age and length of animals significantly affect cooking loss in aged beef.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů