LINE CHILLING OF BEEF .2. THE EFFECT ON CARCASS TEMPERATURE, WEIGHT-LOSS AND TOUGHNESS

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. Carcasses were cooled for 24 h in an experimental chill which was modified to simulate a chilling tunnel. Fans with infinitely variable speed controls, were used to blow chilled air over the round of each side. A data logger was used to record air temperatures, meat temperatures, air speeds, relative humidity and the mass of one side at regular intervals. There was no significant difference between regimes with respect to toughness despite great variation in their severity. In order to reduce shrinkage from 1.2 to 0.8%, power consumption had to be more than doubled. Therefore chilling regimes need to be optimised (in economic terms). Orientation of sides with respect to the fans was found to be an important factor affecting their cooling rate and shrinkage.