THE ACCURACY OF PREDICTION OF THE FREEZING-POINT OF MEAT FROM GENERAL-MODELS

General (empirical, theoretical and semi-empirical) models for the pre diction of the freezing point of meat were tested using 101 published data points. Errors of 46% or more were obtained The error can be redu ced to 24% by considering only beef. The high error indicated that gen eralized equations should include more measured variables such as comp osition or should include more specific information such as meat sourc e and location of the meat in the animal.