Hi MF, my pennies worth
I have the upmost respect Prof Don., that is a given.
Having being in the food industry for what seems multi decades, core temps of product are critical whether being raw chicken products, deep butt temps of quartered beef on the hook, or further processed cooked meat products, rapid chilled or blast frozen,or what ever.
MAF here in NZ have a defined pull down senario/ regime for all and sundry. Dumbing down air temps to save energy would only prolong core temp targets and time frames and promote bacto build ups. Most manufacturers have blast chilling systems that ramp with air temps and governed by core sampling monitoring temps., all data logged for referencing as batch loads and tractability and quality control.
For the after market( after intial processer ) side of things anything is possible, chillers , whatever at supermarkets will do anything to save energy. Effectively the core temp can be maintained with floating air temps, it is a fine line between making people ill and saving energy costs.