Meat                  package:nlme                  R Documentation

Tenderness of meat

Description:

     The 'Meat' data frame has 30 rows and 4 columns.

Format:

     This data frame contains the following columns:

     Storage an ordered factor specifying the storage treatment - 1 (0
          days), 2 (1 day),  3 (2 days), 4 (4 days), 5 (9 days), and 6
          (18 days)

     score a numeric vector giving the tenderness score of beef roast.

     Block an ordered factor identifying the muscle from which the
          roast was extracted with levels  'II' < 'V' < 'I' < 'III' <
          'IV'

     Pair an ordered factor giving the unique identifier for each pair
          of beef roasts with levels 'II-1' < ...{} < 'IV-1'

Details:

     Cochran and Cox (section 11.51, 1957) describe data from an
     experiment conducted at Iowa State College (Paul, 1943) to compare
     the effects of length of cold storage on the tenderness of beef
     roasts.  Six storage periods ranging from 0 to 18 days were used.
     Thirty roasts were scored by four judges on a scale from 0 to 10,
     with the score increasing with tenderness. The response was the
     sum of all four scores. Left and right roasts from the same animal
     were grouped into pairs, which were further grouped into five
     blocks, according to the muscle from which they were extracted.
     Different storage periods were applied to each roast within a pair
     according to a balanced incomplete block design.

Source:

     Cochran, W. G. and Cox, G. M. (1957), _Experimental Designs_,
     Wiley, New York.

