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

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Mixed model analysis of non-linearity between cooking loss and aging time plus other effects Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	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 %22cooking loss=Asym+(R0-Asym) exp[-exp(lrc)Time]%22 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 proportion of 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. 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 %22cooking loss=Asym+(R0-Asym) exp[-exp(lrc)Time]%22 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 proportion of 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. (en)
Title	Mixed model analysis of non-linearity between cooking loss and aging time plus other effects Mixed model analysis of non-linearity between cooking loss and aging time plus other effects (en)
skos:prefLabel	Mixed model analysis of non-linearity between cooking loss and aging time plus other effects Mixed model analysis of non-linearity between cooking loss and aging time plus other effects (en)
skos:notation	RIV/49608851:_____/10:#0000396!RIV11-MSM-49608851
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(2B06107), P(2B08037), P(LA10028), Z(MSM2678846201)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Dufek, Aleš
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav pro chov skotu, s.r.o.
http://linked.open...dnocenehoVysledku	271618
http://linked.open...ai/riv/idVysledku	RIV/49608851:_____/10:#0000396
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	mixed; non-linear; beef (en)
http://linked.open.../riv/klicoveSlovo	mixed beef non-linear
http://linked.open...ontrolniKodProRIV	[53EC3EA9F846]
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Membership in ASAS Standardisation of evaluation cattle carcass bodies by aparative methods according to SEUROP system Biotechnological methods for innovations of manufacturing and consumerist quality evaluation of beef as source of an animal proteins.
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Dufek, Aleš Homola, Miroslav Simeonovová, Jana Šubrt, Jan
http://linked.open...n/vavai/riv/zamer	Uplatnění evropského modelu multifunkčního zemědělství v LFA oblastech České republiky

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 35 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software