Premium
PREDICTION of BEEF CARCASS CHILLING TIME and MASS LOSS
Author(s) -
MALLIKARJUNAN P.,
MITTAL G.S.
Publication year - 1995
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1995.tb00351.x
Subject(s) - confidence interval , interval (graph theory) , mathematics , environmental science , zoology , statistics , biology , combinatorics
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%.