case0702: Meat Processing and pH
Description
A certain kind of meat processing may begin once the pH in postmortem
muscle of a steer carcass has decreased sufficiently. To estimate the
timepoint at which pH has dropped sufficiently, 10 steer
carcasses were assigned to be measured for pH at one of five times
after slaughter.source
Ramsey, F.L. and Schafer, D.W. (2002). The Statistical Sleuth: A
Course in Methods of Data Analysis (2nd ed), Duxbury.References
Schwenke, J.R. and Milliken, G.A. (1991). On the Calibration Problem
Extended to Nonlinear Models, Biometrics 47(2): 563--574.