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

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” [1].