"[53EC3EA9F846]" . . . . "RIV/49608851:_____/10:#0000396!RIV11-MSM-49608851" . . "P(2B06107), P(2B08037), P(LA10028), Z(MSM2678846201)" . . "Mixed model analysis of non-linearity between cooking loss and aging time plus other effects"@en . . "Mixed model analysis of non-linearity between cooking loss and aging time plus other effects" . "Simeonovov\u00E1, Jana" . . "Dufek, Ale\u0161" . . "mixed; non-linear; beef"@en . "Mixed model analysis of non-linearity between cooking loss and aging time plus other effects"@en . . "Mixed model analysis of non-linearity between cooking loss and aging time plus other effects" . "\u0160ubrt, Jan" . "271618" . "1"^^ . . . . "4"^^ . . . . . "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 . . "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." . "RIV/49608851:_____/10:#0000396" . . . "Homola, Miroslav" .