Table 6.

Parameter estimates for temperature decline of the ham of pork carcasses of various weights sourced from a commercial pork abattoir that uses blast chilling¹

	HCW, kg
	85	90	95	100	105
n	8	16	18	21	10
T 0	40.81*	40.95*	41.05*	40.56*	41.09*
k	0.0018*	0.0014*	0.0015*	0.0012*	0.0015*
ρ1	1.80*	1.86*	1.86*	1.90*	1.84
ρ2	−0.81*	−0.87*	−0.86*	−0.90*	−0.84*
Durbin–Watson2	2.04	2.05	2.00	2.0731	1.90
R 2 (adj.)	0.99	0.99	0.99	0.99	0.99

¹ T ₀ is the initial temperature measured in °C, k is the fractional rate constant, ρ1 is the first-order lag, and ρ2 is the second-order lag.

²The Durbin–Watson statistic tests for the presence of autocorrelation among errors and possible values range from 0 to 4. DW = 2, no autocorrelation; DW < 2, positive autocorrelation; DW > 2, negative autocorrelation. Autocorrelation was considered significant when 1.5 > DW > 2.5.

*The parameter estimate is different from zero (P ≤ 0.05).