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.