SDSU Beef Day 2020 Summary Publication
Document Type
Other
Publication Date
6-2020
Keywords
beef, hot carcass weight, temperature decline
Abstract
The objective of this study was to determine the influence of increasing beef hot carcass weights on internal temperature decline during chilling.
Publisher
South Dakota State University
Rights
Copyright © 2020 the Authors
Recommended Citation
Egolf, S. R.; Hite, L. M.; Egolf, A. C.; Bakker, C. E.; Blair, A. D.; Grubbs, J. K.; and Underwood, K. R., "Internal Temperature Decline Rate in Beef Primals is Reduced in Heavier Carcasses" (2020). SDSU Beef Day 2020 Summary Publication. 34.
https://openprairie.sdstate.edu/sd_beefday_2020/34