Abstract
The main objective of the work was to investigate the feasibility of replacing the present batch chilling process applied to beef carcasses, by a line or continuous process. In a commercial situation, this would result in greater efficiency and better process control while maintaining the production of top quality meat. In the course of the experimental work, 11 different chilling regimes were applied to 79 carcasses. A chilling regime consists of a sequence of ‘zones’ of varying air temperature, air speed and duration. Meat temperatures were quite successfully predicted from computer programs which were based on the nomographs compiled by Bailey and Cox (1976) and published by the Meat Industry Development and Advisory Service (UK) (1978).
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