Understanding the effect of raw materials on some characteristics of meat emulsions for pet food production

Abstract

This study investigates the effect of raw materials on some characteristics of meat emulsion for food production; seek to understand how it is possible to improve Hardness and Resilience of the final product after cooking by changing the percentages of the raw materials. The data set is a subset of 129 observations corresponding to different combinations of percentages of 8 raw materials. To accomplish our task in this research a mixture regression model was developed due to their advantages over the classical models such as Tobit model in model fit when data are generated from a two step process. . However, zero-inflated gamma and zero-inflated log normal models were used to evaluate the effect of raw material on Hardness and Resilience of the end product and to account for both the presence of zeroes values and the positive skewness in these outcomes variable.