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Weight loss prediction during meat chilling.

A N Califano¹, A Calvelo

¹Centro de Investigación y Desarrollo en Criotechnología de Alimentos (CIDCA) UNLP-CONICET-CIC, Facultad de Ciencias Exactas, UNLP. 47 y 115 (1900) La Plata, Argentina.

|November 8, 2011

Summary

This study introduces a new model to calculate weight loss during meat chilling, considering fat and bone content. The model accurately predicts weight loss across various conditions, validated against experimental data.

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Area of Science:

Food Science
Thermodynamics
Mass Transfer

Background:

Accurate prediction of weight loss during meat chilling is crucial for quality control and economic efficiency.
Existing models often lack the flexibility to account for variations in meat composition and internal temperature gradients.

Purpose of the Study:

To develop a versatile lumped parameter model for computing weight losses during meat chilling.
To incorporate factors such as meat composition (fat and bone fractions) and internal temperature gradients into the weight loss calculation.

Main Methods:

Developed a lumped parameter model independent of meat shape.
Integrated a correction factor to account for internal temperature gradients.
Distinguished between heat and mass transfer areas based on fat and bone content.

Main Results:

The model successfully calculates weight losses during meat chilling.
Predicted values showed good agreement with experimental data for various meat types (steers, cows, lambs).
The model allows for the analysis of operating variables' effects on weight loss.

Conclusions:

The proposed lumped parameter model offers a robust and adaptable tool for predicting meat chilling weight loss.
The model's ability to account for meat composition and temperature gradients enhances its practical applicability in the food industry.