. "RIV/26788462:_____/08:#0000106" . . "3"^^ . "Dufek, Ale\u0161" . . . "RIV/26788462:_____/08:#0000106!RIV09-MSM-26788462" . . . "Simeonovova, Jana" . "Homola, Miroslav" . "Software nlme v programu R je vhodn\u00FD k popisu a statistick\u00E9 anal\u00FDze neline\u00E1rn\u00EDch vztah\u016F. Pou\u017Eili jsme jej p\u0159i hodnocen\u00ED na\u0161eho experimentu - zhodnocen\u00ED ztr\u00E1ty vody v pr\u016Fb\u011Bhu zr\u00E1n\u00ED hov\u011Bz\u00EDho masa ve vakuu. Maso bylo analyzov\u00E1no 2, 16, 30 a 44 dn\u00ED po por\u00E1\u017Ece a bylo z\u00EDsk\u00E1no od b\u00FDk\u016F a vol\u016F z intenzivn\u00EDho nebo extenzivn\u00EDho v\u00FDkrmu. V\u00FDkrm prob\u00EDhal 2 sez\u00F3ny, v ka\u017Ed\u00E9 po 12 zv\u00ED\u0159atech. Pr\u016Fb\u011Bh ztr\u00E1ty vody jsme popsali asymptotickou regres\u00ED se t\u0159emi fyzik\u00E1ln\u011B v\u00FDznamn\u00FDmi parametry: R0 - ztr\u00E1ta vody v dob\u011B por\u00E1\u017Eky, lrc - logaritmus r\u016Fstov\u00E9 konstanty a Asym - asymptoty. Faktory pokusu - experiment\u00E1ln\u00ED skupiny byly v modelu zaneseny jako fixn\u00ED efekty, zv\u00ED\u0159ata v sez\u00F3n\u011B jako n\u00E1hodn\u00E9 efekty. Experiment\u00E1ln\u00ED skupiny se neli\u0161ili v parametrech R0 a lrc, pouze byl zji\u0161t\u011Bna v\u00FDznamn\u00E1 n\u00E1hodn\u00E1 variabilita mezi zv\u00ED\u0159ata pro R0. Syst\u00E9m v\u00FDkrmu signifikantn\u011B ovliv\u0148oval asymptotu. Jej\u00ED hodnoty byly 33 % pro intenzivn\u00ED a 38 % pro extenzivn\u00ED v\u00FDkrm. Kastrace rovn\u011B\u017E ovlivnila asymptotu. U vol\u016F byla signifikantn\u011B ni\u017E\u0161\u00ED o 2.4 % ne\u017E u b\u00FDk\u016F."@cs . . "5"^^ . . "Plak\u00E1tov\u00E9 sd\u011Blen\u00ED: Anal\u00FDza neline\u00E1rn\u00ED odpov\u011Bdi ztr\u00E1ty vody u hov\u011Bz\u00EDho masa v pr\u016Fb\u011Bhu zr\u00E1n\u00ED."@cs . "[2DB2EA102C6E]" . . . "Poster presentation: Analyse of non-linear Response of cooking Loss in aged Beef."@en . . . "We used the package nlme in program R to evaluate data from our experiment where we measured cooking loss in beef meat in aging period 2, 16, 30, 44 d post-mortem. 2x2 design (bulls, steers) x (extensively, intensively fattened) with 12 animals in each group was performed during 2 seasons. We described the relationship between aging time and cooking loss by the asymptotic regression model with three physically meaningful parameters: R0 \u2013 the response in the (slaughter) time 0, lrc \u2013 logarithm of the rate constant and Asym \u2013 a response that approaches a horizontal asymptote. Factors of design (groups) were as the fixed effects, animals nested in seasons as the random effects. There were no differences between groups in R0 or lrc, only random variability in R0 between animals. Production system had the significant effect on the asymptote. The values were 33 % for intensive, 38 % for extensive system. The castration influenced the asymptote. Steers showed significantly lower asymptote by 2.4% than bulls."@en . "P(LA08035), Z(MSM2678846201)" . "Poster presentation: Analyse of non-linear Response of cooking Loss in aged Beef."@en . "Poster presentation: Analyse of non-linear Response of cooking Loss in aged Beef." . "Poster presentation: Analyse of non-linear Response of cooking Loss in aged Beef." . . "We used the package nlme in program R to evaluate data from our experiment where we measured cooking loss in beef meat in aging period 2, 16, 30, 44 d post-mortem. 2x2 design (bulls, steers) x (extensively, intensively fattened) with 12 animals in each group was performed during 2 seasons. We described the relationship between aging time and cooking loss by the asymptotic regression model with three physically meaningful parameters: R0 \u2013 the response in the (slaughter) time 0, lrc \u2013 logarithm of the rate constant and Asym \u2013 a response that approaches a horizontal asymptote. Factors of design (groups) were as the fixed effects, animals nested in seasons as the random effects. There were no differences between groups in R0 or lrc, only random variability in R0 between animals. Production system had the significant effect on the asymptote. The values were 33 % for intensive, 38 % for extensive system. The castration influenced the asymptote. Steers showed significantly lower asymptote by 2.4% than bulls." . . . . "Plak\u00E1tov\u00E9 sd\u011Blen\u00ED: Anal\u00FDza neline\u00E1rn\u00ED odpov\u011Bdi ztr\u00E1ty vody u hov\u011Bz\u00EDho masa v pr\u016Fb\u011Bhu zr\u00E1n\u00ED."@cs . "387944" . . "Bjelka, Marek" . . . "non-linear regression; aging; beef; cooking loss"@en . . "\u0160ubrt, Jan" .