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Agricultural biotechnology and food biotechnology
Lamb meat is a popular red meat which must go through a complex refrigeration process before being served at the dinner table to reduce bacterial growth and retain meat quality. A major disadvantage of chilling is the drip losses which are losses in weight by evaporation of water contained within the meat. The aim of this work is to simulate the conventional chilling process of a lamb carcass using a three dimensional model.
Keane, G., Hannon, J. & O'Flaherty, M. (2013) CFX Analysis of the Heat and Mass Transfer During the Chilling of a Lamb Carcass using a 3D Model, Joint Symposium of Irish Mechanics, Society & Irish Society for Scientific & Engineering Computation, Advances in Mechanics, University College Dublin,