Table 2. Effect of carcass chilling method on the internal temperature of carcass from pig

Trait	Carcass chilling method2)				SEM1)
	T1	T2	T3	T4
Loin (°C)	1.45c	1.98bc	8.12a	2.24b	0.39
Hind leg (°C)	2.33c	3.50b	9.28a	2.90bc	0.41

Means in the same row with different superscripts differ significantly (p<0.05).
SEM: standard error of the means.
T1: –15°C, 40 min → –2°C, 15 h 50 min; T2: –25°C, 1 h 30 min → –2°C, 15 h; T3: 4°C, 16 h 30 min; T4: –2°C, 16 h 30 min.