PREDICTION of BEEF CARCASS CHILLING TIME and MASS LOSS

P. MALLIKARJUNAN, G. S. MITTAL

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

Predictive equations to compute the chilling time, mass loss at the end of chilling, temperature history at the geometric center of round and mass loss history during beef carcass chilling were developed using validated computer models and response surface analysis. Central composite rotatable design was used to obtain quadratic response surfaces for various chilling parameters. Temperatures at the geometric center of round muscle were predicted within 95% confidence interval. Mass loss histories were also predicted within 95% confidence interval after 5 h postmortem. Temperature predictions were within ± 2C and mass loss predictions were within ± 1.0%.

Original languageEnglish (US)
Pages (from-to)1-15
Number of pages15
JournalJournal of Food Process Engineering
Volume18
Issue number1
DOIs
StatePublished - Mar 1995

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