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Optimum conditions for beef carcass chilling.

P Mallikarjunan¹, G S Mittal

¹School of Engineering, University of Guelph, Guelph, Ontario, Canada, N1G 2W1.

|November 9, 2011

Summary

This summary is machine-generated.

Optimized chilling systems improve beef quality. This study determined ideal temperatures for multi-stage chilling to enhance meat aging and preservation.

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Area of Science:

Food Science
Engineering
Meat Science

Background:

Effective chilling is crucial for meat quality and shelf-life.
Optimizing chilling processes can reduce energy consumption and improve product yield.
Current chilling methods may not be fully optimized for specific meat types and conditions.

Purpose of the Study:

To develop optimum chilling schemes for two- and three-stage chilling systems.
To evaluate the impact of optimized chilling conditions on beef quality during aging.
To provide a data-driven approach for enhancing meat chilling efficiency.

Main Methods:

Utilized a validated heat and mass transfer model.
Employed a pattern search algorithm for optimization.
Conducted experiments under controlled air velocity (0.5 m/s) and relative humidity (90%).

Main Results:

Developed optimum ambient temperature schemes for each stage of the chilling system.
Demonstrated the effectiveness of optimized conditions in maintaining beef quality.
Identified specific temperature profiles that enhance the beef aging process.

Conclusions:

The developed optimum chilling schemes are effective for multi-stage chilling systems.
Optimized chilling significantly impacts beef quality attributes post-aging.
This research provides a foundation for energy-efficient and quality-preserving meat chilling technologies.