Trout-LGM-G7-Quality

This dataset compiles data on the quality of rainbow trout products and the size of their muscle fibers, obtained from a divergent selection model, based on muscle lipid content after seven generations of selection. It contains morphometric data on the fish, cutting and processing yields through cooking or smoking, and instrumental measurements of fillet quality (pH, dry matter content, color, and mechanical resistance) when raw (immediately after slaughter and 48 hours post-mortem), cooked, and smoked.

本数据集整合了虹鳟产品品质及其肌纤维尺寸相关数据，这些数据源自以肌肉脂质含量为选择基准、历经7代选育的歧化选择模型。数据集包含虹鳟的形态计量学数据、经熟制或烟熏处理后的切割与加工得率数据，以及生鲜状态（屠宰后即刻及宰后48小时）、熟制状态和烟熏状态下的鱼片品质仪器测定指标，具体包括pH值、干物质含量、色泽与机械抗性。