Six-Way Color of Beef Data for GEMANOVA Analysis

CIELAB a* measurements of fresh Longissimus dorsi beef under storage conditions designed to study the effects of time, temperature, light, and oxygen on color. Six muscles were obtained from the left and right sides of three animals. Higher a* values indicate redder beef color. The archive contains Color_of_Beef.mat and README.md. The MATLAB file contains X (5 x 3 x 3 x 3 x 6 x 5), Table (1620 x 6), and factor metadata in Modes, ModeLabel, and ModeLevel. The six modes are storage day (0, 3, 7, 8, and 10), temperature (2, 5, and 8 °C), light exposure (0%, 50%, and 100%), oxygen (40%, 60%, and 80%), six muscles, and five replicates. The study uses a reduced design, so only selected factor combinations were measured. Unmeasured combinations are represented as NaN in X, while Table provides the measured design points and responses. The data support GEMANOVA, higher-order ANOVA, tensor methods, storage-condition modelling, and analysis of interactions among experimental factors. Original GEMANOVA page: https://ucphchemometrics.com/gemanova/ Original ERDA package: https://sid.erda.dk/share_redirect/DLNdWYpjoB/Color%20of%20beef.zip If you use these data, please cite: Bro, R.; Jakobsen, M. (2002). Exploring complex interactions in designed data using GEMANOVA. Color changes in fresh beef during storage. Journal of Chemometrics, 16(6), 294-304. https://doi.org/10.1002/cem.722