Side weights kg 40--Approximate average for British abattoirs e品a Air speed(m s-)→32 Time post-mortem(h) Fig. 6.2 Relationship between deep leg temperature and cooling time for beef sides(source: Bailey and Cox, 1976) Side weights 140--Approximate average for British abattoirs 18- g2巴E28o8E0 Air speed(m.)→3232 0.02 Time post-mortem(h) Fig 6.3 Relationship between surface longissimus dorsi temperature and cooling time for beef sides(source: Bailey and Cox, 1976)38·5 35 30 25 20 15 10 7 5 4 3 2 1 38·5 35 30 25 20 15 10 7 5 38·5 35 30 25 20 15 10 9 0 8 16 24 32 40 48 56 64 72 80 88 96 104 0·01 0·02 0·03 0·04 0·05 0·06 0·07 0·08 0·09 0·1 0·2 0·3 0·4 0·5 0·6 0·7 0·8 0·9 1·0 0·5 0·5 0·5 Y 1 1 3 2 2 0·5 1 3 2 1 3 2 3 Air speed (m s–1) Time post-mortem (h) Deep leg temperature (°C) Chiller air temperature (°C) 8 4 0 Side weights kg 100 140 180 220 Approximate average for British abattoirs Fig. 6.2 Relationship between deep leg temperature and cooling time for beef sides (source: Bailey and Cox, 1976). 38·5 38·5 38·5 35 35 30 30 25 25 20 20 15 15 10 7 10 35 30 25 20 15 10 7 5 4 3 2 1 5 9 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 0·01 0·02 0·03 0·04 0·05 0·06 0·07 0·08 0·09 0·1 0·2 0·3 0·4 0·5 0·6 0·7 0·8 0·9 1·0 0·5 0·5 0·5 Y 1 2 2 1 1 0·5 3 2 1 3 3 Air speed (m s 3 2 –1) Time post-mortem (h) Surface long. dorsi temperature (°C) Chiller air temperature (°C) 840 Side weights kg 100 140 180 220 Approximate average for British abattoirs Fig. 6.3 Relationship between surface longissimus dorsi temperature and cooling time for beef sides (source: Bailey and Cox, 1976)