Modeling Beef Carcass Cooling Using a Finite Element Technique

ABSTRACT A general two dimensional finite element computer model was developed to simulate chilling rate of the beef loin. The model was used to estimate surface heat transfer coefficient for beef carcass chilling using data from experimental chilling tests. The surface heat transfer coefficient varied from 11 to 85 watts/m2-°C depending on ambient temperature and degree of saturation of carcass surface.