The accuracy of prediction of the freezing point of meat from general models

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General (empirical, theoretical and semi-empirical) models for the prediction of the freezing point of meat were tested using 101 published data points. Errors of 46% or more were obtained. The error can be reduced to 24% by considering only beef. The high error indicated that generalized equations should include more measured variables such as composition or should include more specific information such as meat source and location of the meat in the animal.

Original languageEnglish
Pages (from-to)127-136
Number of pages10
JournalJournal of Food Engineering
Issue number1
Publication statusPublished - 1994


ASJC Scopus subject areas

  • Food Science

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