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Last modified: Jan 22, 2003 Printer friendly version : [PDF] [PS] Tenderness of pork-meat Key words:   Split-plot Description To investigate the effect of the cooling process on the tenderness of meat, 24 porks were slaughtered and cut in halves (right and left side). One side was then cooled by tunnel-cooling (a very quick cooling denoted `TC' below) and the other side by (conventional) fast cooling (denoted `FC' below). Furthermore the pigs were divided into two groups: 12 pigs with high pH (ph-group 3) and 12 pigs with low pH (ph-group 2). Two registrations associated with tenderness are recorded below: a sensory (subjective) evaluation of tenderness (denoted tender) and the lenghts of `sarcomers'. Long sarcomers are suspected to be accociated with less tender meat and could be caused by too fat cooling. Number of observations: 48 Variable                Description pigno Pig identification, numbered 73-96 phgroup Values 2,3 cooling Values FC,TC sarcomer lenghts of sarcomer tender sensory evaluation of tenderness Source Anders Juul Møller, The Royal Veterinary and Agricultural University, Denmark. Analysis Split-plot for each of the two variables. Optimized for Microsoft Internet Explorer 6.0 for Windows webmaster