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

Md Shafiur Rahman*

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةArticleمراجعة النظراء

28 اقتباسات (Scopus)

ملخص

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.

اللغة الأصليةEnglish
الصفحات (من إلى)127-136
عدد الصفحات10
دوريةJournal of Food Engineering
مستوى الصوت21
رقم الإصدار1
المعرِّفات الرقمية للأشياء
حالة النشرPublished - 1994
منشور خارجيًانعم

ASJC Scopus subject areas

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