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Statements

Subject Item
n2:RIV%2F49608851%3A_____%2F10%3A%230000396%21RIV11-MSM-49608851
rdf:type
skos:Concept n17:Vysledek
dcterms: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.
dcterms: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
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
skos:notation
RIV/49608851:_____/10:#0000396!RIV11-MSM-49608851
n3:aktivita
n7:Z n7:P
n3:aktivity
P(2B06107), P(2B08037), P(LA10028), Z(MSM2678846201)
n3:dodaniDat
n9:2011
n3:domaciTvurceVysledku
n5:3701948
n3:druhVysledku
n12:O
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
271618
n3:idVysledku
RIV/49608851:_____/10:#0000396
n3:jazykVysledku
n14:eng
n3:klicovaSlova
mixed; non-linear; beef
n3:klicoveSlovo
n11:beef n11:mixed n11:non-linear
n3:kontrolniKodProRIV
[53EC3EA9F846]
n3:obor
n8:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
4
n3:projekt
n4:2B06107 n4:2B08037 n4:LA10028
n3:rokUplatneniVysledku
n9:2010
n3:tvurceVysledku
Simeonovová, Jana Dufek, Aleš Šubrt, Jan Homola, Miroslav
n3:zamer
n13:MSM2678846201