Abstract
Chill rates over the initial 24 h after slaughter were determined on 382 carcasses (209 steers, 173 heifers) at two anatomical locations (rib and hip) in animals slaughtered at 13.5 and 15.0 mo of age. The objectives of the study were to determine if chill rates differed between steer and heifer carcasses and the influence of hot carcass weight and fat cover on the prediction of chill rate. Steer carcasses chilled at a slower rate than heifer carcasses at the rib location but did not differ in chill rate at the hip location. Both hot carcass weight and fat cover significantly contributed to the determination of chill rate at the rib but only hot carcass weight was important in the determination of chill rate at the hip. At the rib location hot carcass weight had a greater influence than fat cover in accounting for variation in chill rate. The majority of the variation in chill rate at either location was due to factors other than hot carcass weight and fat cover. Key words: Beef carcass, chill rate, carcass weight, fat cover
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