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.
|Number of pages||10|
|Journal||Journal of Food Engineering|
|Publication status||Published - 1994|
ASJC Scopus subject areas
- Food Science