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 language||English (US)|
|Number of pages||15|
|Journal||Journal of Food Process Engineering|
|State||Published - Mar 1995|