110 Meat refrigeration Table 6.7 Average weight of sides, average air velocity over deep leg, average chiller temperature over and at end of 24 h, deep leg temperature after 24 h and when removed from chiller, time of removal from chiller and percentage weight Chiller number velocity temperature temperature removal h removal °C)(°C)(°C)(C 40 44.01.181.45 000 152 0.66 8.04015.012.0 26.0179 3.01015.63.9 50.0 182 0.7512.53.017017.0 0.34 905.018.5 6.020190 14.5 320 0.751003.0 Means 0.48 6.52.715.9 92 3851.61.93 Source: Gigiel and Collett, 1990. the chillers. Specific energy consumption for the first 24 h of chilling varied from 57. 8 to 78kJkg" in the winter to 78 to 102.8kJkg" in the summer. Substantially less energy was required in the subsequent 24 h ranging from 3.0 to 45. 8kJkg(average 14.1kJkg Weight losses ranged from 1.18 to 2.06% for the first day of chilling and from 1.45 to 2.31% for 2 days. The cost of this loss was on average 20 times he energy cost and therefore of greater economic importance. Plant 1 had the lowest weight loss and energy consumption and achieved a maximum meat temperature of 5.8C after 44h. It can therefore be used as a target for chill room design and operation. This target would requ uire a maximum energy consumption over 48h of 44kJkg in winter, 140kJkg in summer and a maximum weight loss of 1.5% 6.2.2 Lamb, mutton and goat chilling Many conventional chilling systems for lamb carcasses fail to produce optimal textural qualities or minimum weight losses. No publications have been found on large scale systematic investigations of lamb chilling that are similar to those that have been carried out on beefthe chillers. Specific energy consumption for the first 24 h of chilling varied from 57.8 to 78 kJ kg-1 in the winter to 78 to 102.8 kJ kg-1 in the summer. Substantially less energy was required in the subsequent 24 h ranging from 3.0 to 45.8 kJ kg-1 (average 14.1 kJ kg-1 ). Weight losses ranged from 1.18 to 2.06% for the first day of chilling and from 1.45 to 2.31% for 2 days. The cost of this loss was on average 20 times the energy cost and therefore of greater economic importance. Plant 1 had the lowest weight loss and energy consumption and achieved a maximum meat temperature of 5.8 °C after 44 h. It can therefore be used as a target for chill room design and operation. This target would require a maximum energy consumption over 48 h of 44kJ kg-1 in winter, 140 kJ kg-1 in summer and a maximum weight loss of 1.5%. 6.2.2 Lamb, mutton and goat chilling Many conventional chilling systems for lamb carcasses fail to produce optimal textural qualities or minimum weight losses. No publications have been found on large scale systematic investigations of lamb chilling that are similar to those that have been carried out on beef. 110 Meat refrigeration Table 6.7 Average weight of sides, average air velocity over deep leg, average chiller temperature over and at end of 24 h, deep leg temperature after 24 h and when removed from chiller, time of removal from chiller and percentage weight loss Chiller Average Air Chiller Side Time of Weight number side velocity temperature temperature removal loss weight (m s-1 ) mean end after on (h) (kg) after after 24 h 24 h 24 h removal 24 h 48 h (°C) (°C) (°C) (°C) (%) (%) 1 128 0.49 3.0 0.0 10.8 5.8 44.0 1.18 1.45 2 138 0.27 4.0 2.0 10.8 10.8 24.0 1.75 – 3 148 0.90 1.5 0.0 11.9 9.0 26.5 1.36 – 4 178 0.60 3.0 6.0 14.5 8.0 48.0 1.46 1.66 5 152 0.66 8.0 4.0 15.0 12.0 26.0 1.79 – 6.1 145 0.08 3.0 1.0 15.6 3.9 50.0 1.82 – 6.2 137 0.08 3.0 1.0 – – – – 2.31 7 129 0.75 12.5 3.0 17.0 17.0 24.0 1.61 – 8 130 0.40 5.5 1.0 17.5 7.0 48.0 1.66 – 9 163 0.34 9.0 5.0 18.5 8.6 48.0 1.67 – 10 – 0.20 6.0 2.0 19.0 9.0 44.0 1.12 – 11 152 0.41 16.5 7.0 19.8 4.4 48.0 1.89 – 12 154 0.90 7.0 2.0 20.0 14.5 32.0 1.43 – 13 142 0.33 6.0 4.0 – – – 2.06 2.3 14 – 0.75 10.0 3.0 – – – – – Means 146 0.48 6.5 2.7 15.9 9.2 38.5 1.6 1.93 Source: Gigiel and Collett, 1990