Weight loss prediction during meat chilling

A lumped parameter model for computing weight losses during meat chilling is proposed. The model is independent of the shape of the piece of meat and allows the fraction of fat and bone to be taken into account. With this information a distinction between the heat transfer and the mass transfer areas can be established. Also provided is a correction factor which permits the existence of temperature gradients inside the meat to be taken into consideration. With the aid of the model the effect of the different operating variables on weight losses is analysed. The values predicted by the model show good agreement with experimental data obtained by other authors for the chilling of steers, cows and lambs under a wide range of operating conditions.