2.1.2. First chilling stage
The wrapped and unwrapped half carcasses were alternated within
a chamber for 24 h that measured 50.2m2 and was equipped with two sets of evaporators. The airflow and chamber temperature were
monitored during the chilling process every three hours. The airflow
rate was measured using a portable anemometer at seven equidistant points in the chamber at a height of 1.5 m fromthe floor, and the temperature was measured using a temperature
sensor attached to a digital indicator.