Kuzuoka_et_al_01

The biological risk in the meat industry, which mainly occurs in the form of foodborne pathogens of animal origin, is minimised by controlling the carcass temperature through the chilling process. These data are useful for analyzing the causality of the influencing factors of the chilling process.
The following will greatly benefit these data.
Researchers trying to study the chilling process of carcass after slaughter and dressed in slaughterhouses statistically.
Food business operators (FBOs) who manage the same chilling process.
Inspection authorities who are required to conduct inspection and guidance based on scientific evidence from the food industry.
These data will help identify factors that have the greatest effect on carcass temperature or not. Therefore, in further experiments relating to carcass cooling, unnecessary setting for comparison among groups can be eliminated, and costs and time can be reduced.

肉类产业中生物风险，主要以食源性动物病原体形式存在，可通过通过冷却过程控制尸体温度来最小化。这些数据对于分析冷却过程影响因素的因果关系具有重要意义。以下数据将极大裨益于研究：致力于统计研究屠宰后及屠宰场整修后的尸体冷却过程的学者；负责管理相同冷却过程的食品经营者；需基于食品行业科学证据进行检验和指导的监管机构。这些数据有助于识别对尸体温度影响最大的因素，因此，在进一步有关尸体冷却的实验中，可以消除组间不必要的比较设置，从而降低成本和时间。