• 主题
高级搜索  >
历史搜索 清空历史
首页> 美国卫生研究院文献>Data in Brief >Dataset on causality analysis of chilling process in beef and pork carcasses using graphical modeling
【2h】

Dataset on causality analysis of chilling process in beef and pork carcasses using graphical modeling

机译：使用图形建模的牛肉和猪肉尸体中冷却过程因果关系分析

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Appropriate control of carcass temperatures in slaughterhouses requires an accurate understanding of extrinsic and intrinsic factors present after slaughter and dressing. Therefore, we use large amounts of data required under the hazard analysis and critical control point system that are accumulated in daily business reports compiled by food business operators. This data aims to clarify the influencing factors or affectors of the chilling processes for beef and pork carcasses in a slaughterhouse using graphical modeling (GM), which is an explorative method in multivariate data analysis. GM has been widely used for statistical causality analysis in visual and flexible modeling. GM is carried out using the following parameters: outside temperature and humidity, number of carcasses in a chilling room on each operating day and during every afternoon of operation, time of sealing a chilling room, pre-set temperature in a chilling room, chilling room temperature at 16:30 on the day of slaughter and dressing and at 8:00 on the next day, and surface and core temperatures of carcasses. These parameters are set in a three-layered structure comprising (1) cause, (2) intermediate effect, and (3) effect. Covariance selection is performed to statistically eliminate spurious correlation. Path diagrams are drawn for beef and pork in GM for visualization. The data herein has contributed to the first attempt at the use of GM to statistically verify causality in the food manufacturing process. These data can be used to determine causality between carcass temperature and affectors in the chilling process via GM and thus minimize bias. Analyses of the present data are reported in the article “Chilling control of beef and pork carcasses in a slaughterhouse based on causality analysis by graphical modeling” .
机译：适当控制屠宰场中的胴体温度需要准确地了解屠宰和敷料后存在的外在和内在因素。因此，我们在危险分析和累积在食品业务运营商编制的日常业务报告中累积的危险分析和关键控制点系统所需的大量数据。该数据旨在使用图形建模（GM）在屠宰场中的牛肉和猪肉尸体的影响因素或影响因素，这是一种多元数据分析中的探索方法。 GM已广泛用于视觉和灵活建模中的统计因果区分析。通过以下参数进行：外部温度和湿度，在每天的冷盘室内胴体数，在每天下午的操作期间，密封冷却室的时间，冷却室预设温度，冷却室温度在屠宰和敷料当天16:30，第二天8点，以及尸体的表面和核心温度。这些参数设置在包含（1）原因，（2）中间效果和（3）效果的三层结构中。执行协方差选择以统计上消除杂散相关性。用于GM以GM以便可视化的牛肉和猪肉绘制路径图。本文的数据有助于第一次尝试在统计上验证食品制造过程中的因果关系。这些数据可用于通过GM通过GM在冷却过程中的胎体温度和情感器之间的因果关系确定，从而最小化偏置。本文的分析是在“基于图形建模的因果区分析的屠宰场牛肉和猪肉尸体的冷却控制”中的分析。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号