Meat                  package:nlme                  R Documentation

_T_e_n_d_e_r_n_e_s_s _o_f _m_e_a_t

_D_e_s_c_r_i_p_t_i_o_n:

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

_F_o_r_m_a_t:

     This data frame contains the following columns:

     _S_t_o_r_a_g_e 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)

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

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

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


_D_e_t_a_i_l_s:

     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.

_S_o_u_r_c_e:

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