The cooling of a beef carcass from 37C to 5C with refrigerated air at 0C in a

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The cooling of a beef carcass from 37°C to 5°C with refrigerated air at 0°C in a chilling room takes about 48 h. To reduce the cooling time, it is proposed to cool the carcass with refrigerated air at 210°C. How would you evaluate this proposal?

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