Mapping temperature decline in beef cattle during conventional chilling
A continued increase in beef carcass weights has likely caused need to adjust chilling practices in order to chill carcasses appropriately with respect to food safety and beef quality. The objectives of this study were to track continuous temperature decline of beef carcasses of varying size, gain insight on how fat thickness and carcass size affect overall chilling rates, and to model temperature decline in deep muscle tissue of 6 muscles and one beef carcass surface location. Temperature recorder thermocouples were placed in 7 carcass locations and temperature was measured every 30 seconds ...
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