PREDICTION OF BEEF CARCASS CHILLING TIME AND MASS-LOSS

Predictive equations to compute the chilling time, mass loss at the en d of chilling, temperature history at the geometric center of round an d mass loss history during beef carcass chilling were developed using validated computer models and response surface analysis. Central compo site rotatable design was used to obtain quadratic response surfaces f or various chilling parameters. Temperatures at the geometric center o f round muscle were predicted within 95% confidence interval. Mass los s 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%.