beef, hot carcass weight, temperature decline
The objective of this study was to determine the influence of increasing beef hot carcass weights on internal temperature decline during chilling.
South Dakota State University
Copyright © 2020 the Authors
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.