Table 4 Calibrator sausage datasets and their meat composition
From: A big data approach to metagenomics for all-food-sequencing
Name | #Reads (paired-end) | Cattle | Sheep | Pig | Horse | Chicken | Turkey |
|---|---|---|---|---|---|---|---|
KLyo_A | 401K | 14.0% | 0.0% | 80.0% | 0.0% | 0.5% | 5.5% |
KLyo_B | 302K | 36.0% | 0.0% | 58.0% | 0.0% | 2.0% | 4.0% |
KLyo_C | 507K | 58.0% | 0.0% | 36.0% | 0.0% | 4.0% | 2.0% |
KLyo_D | 417K | 80.0% | 0.0% | 14.0% | 0.0% | 5.5% | 0.5% |
Kal_A | 830K | 1.0% | 9.0% | 35.0% | 55.0% | 0.0% | 0.0% |
Kal_B | 977K | 9.0% | 1.0% | 55.0% | 35.0% | 0.0% | 0.0% |
Kal_C | 404K | 25.0% | 25.0% | 25.0% | 25.0% | 0.0% | 0.0% |
Kal_D | 403K | 35.0% | 55.0% | 9.0% | 1.0% | 0.0% | 0.0% |
Kal_E | 289K | 55.0% | 35.0% | 1.0% | 9.0% | 0.0% | 0.0% |
KAL_D | 26,114K | 35.0% | 55.0% | 9.0% | 1.0% | 0.0% | 0.0% |