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Optimum conditions for beef carcass chilling
1School of Engineering, University of Guelph, Guelph, Ontario, Canada, N1G 2W1.
Meat Science
|November 9, 2011
Abstract:
Optimum chilling schemes for a two- or three-stage chilling system were developed using a validated heat and mass transfer model and a pattern search algorithm. The optimization was performed for the ambient temperature during each stage for an air velocity of 0·5 m/s and 90% relative humidity. The experiments were conducted to evaluate the effect of the optimum conditions on beef quality after ageing.
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