Thermophysical properties of meat 275 Table 13.2 Specific heat of meat Temperature eef, lean(74.5% water) 0-10 Beef, lean(0% water) 0-10 1.3-14 Beef (74.5-78.5%water) 0-30 Beef, lean(72% water) 0-100 3.43 eef, fatty (51% wate 0-100 0-100 Veal(77.5% water, 4.4% fat) 3.683.60 Veal(63% water Pork, lean(73.3% water) 0-18 Pork, lean(57% water) 0-100 Pork, fatty(39% water) 0-100 2.60 Pork(76.8% water) 0-30 Ham (52% water) 4.5-24 3.8-3.5 Bacon(50% water) 0-100 Bacon, back(69% water amb, loin(64.9% water. 11.7% fa amb, loin(52.5% water, 28.4% fat) amb, loin(44.4% water, 39.4%fat) 3.10-3.52 amb, loin(52.3% water, 30.4% fat) 3.14 amb, forequarter (54.3% water, 25. 1% fat) amb, leg(57.8% water, 20.4% fat 3.18 Lamb, rack(50.5% water, 29.2% fat) amb, flap(49.9% water, 30.2% fat) 2.89 Mutton(70% water) 3.39 Chicken, lean(73% water) 0-100 3.39 Source: Morley. 1972b Table 13.3 Specific heat of fats Temperature range Specific heat Beef (7.7% water Beef, kidney(rendered) 5-25 4.06-3.89 Beef, loin(rendered 5-25 49-3.60 Beef, hind shin(rendered) 4.5-25 5.53-3.35 (1%water 4.694.31 hard fat(rendered, 0.2% water) 5-25 5.783.73 soft fat(rendered, 3.0% water) 3.944.40 Pork, American lard(0.1% water) 0-21 4.80-3.34 Pork, lard(water free) 2-60 5.53-2.0 acon back(8.6% wate 0-18.5 Bacon, back (7.3% water) 0-17 Chicken(11.4% water) 0-15 4.44 Source: Morley, 1972a.Thermophysical properties of meat 275 Table 13.2 Specific heat of meat Type Temperature Specific heat range (°C) (kJ kg-1 °C-1 ) Beef, lean (74.5% water) 0–10 3.6 Beef, lean (0% water) 0–10 1.3–1.4 Beef (74.5–78.5% water) 0–30 3.81 Beef, lean (72% water) 0–100 3.43 Beef, fatty (51% water) 0–100 2.89 Beef, ground 0–100 3.52 Veal (77.5% water, 4.4% fat) 0–32 3.68–3.60 Veal (63% water) 0–100 3.22 Pork, lean (73.3% water) 0–18 3.52 Pork, lean (57% water) 0–100 3.06 Pork, fatty (39% water) 0–100 2.60 Pork (76.8% water) 0–30 3.81 Ham (52% water) 4.5–24 3.8–3.5 Bacon (50% water) 0–100 2.01 Bacon, back (69% water) 0–18 3.39 Lamb, loin (64.9% water, 11.7% fat) 0–32 3.39 Lamb, loin (52.5% water, 28.4% fat) 0–32 2.93 Lamb, loin (44.4% water, 39.4% fat) 0–32 3.10–3.52 Lamb, loin (52.3% water, 30.4% fat) 0–32 3.14 Lamb, forequarter (54.3% water, 25.1% fat) 0–32 3.06 Lamb, leg (57.8% water, 20.4% fat) 0–32 3.18 Lamb, rack (50.5% water, 29.2% fat) 0–32 3.01 Lamb, flap (49.9% water, 30.2% fat) 0–32 2.89 Mutton (70% water) 0–100 3.39 Chicken, lean (73% water) 0–100 3.39 Source: Morley, 1972b. Table 13.3 Specific heat of fats Type Temperature range Specific heat (°C) (kJ kg-1 °C-1 ) Beef (7.7% water) 0–17 3.59 Beef, kidney (rendered) 5–25 4.06–3.89 Beef, loin (rendered) 5–25 7.49–3.60 Beef, hind shin (rendered) 4.5–25 5.53–3.35 Pork (3.1% water) 0–30 4.69–4.31 Pork, hard fat (rendered, 0.2% water) 5–25 5.78–3.73 Pork, soft fat (rendered, 3.0% water) 4–26 3.94–4.40 Pork, American lard (0.1% water) 0–21 4.80–3.34 Pork, lard (water free) 2–60 5.53–2.09 Bacon, back (8.6% water) 0–18.5 3.38 Bacon, back (7.3% water) 0–17 3.95 Chicken (11.4% water) 0–15 4.44 Source: Morley, 1972a