Temperature changes (mean values ± standard deviation) during NES-beef chilling with the slow (SM), accelerated (AM), and fast (FM) methods.

Temperature changes (mean values ± standard deviation) during NES-beef chilling with the slow (SM), accelerated (AM), and fast (FM) methods.

<p>Temperature changes (mean values ± standard deviation) during NES-beef chilling with the slow (SM), accelerated (AM), and fast (FM) methods.</p>

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Bibliographic Details
Main Author:	Joanna Katarzyna Banach (10023737) (author)
Other Authors:	Ryszard Żywica (11642620) (author), Paulius Matusevičius (11642623) (author)
Published:	2021
Subjects:	Biotechnology Ecology Cancer Environmental Sciences not elsewhere classified Chemical Sciences not elsewhere classified xlink "> among greenhouse gas emissions friesian breed cattle boning ), energetic specific energy consumption desired final temperature higher energy efficiency various chilling methods energy efficiency various variants reduced chilling chilling method storage surfaces staff wages slaughter stage production processes polish holstein optimal variant key issue increased amount fold decrease electrical stimulation consequently affect beef production beef produced allows recommending accelerated methods
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