Thermophysical properties of meat 279 addde 280 260 240 000000 20 Fig 13.2 Heat extraction required in cooling meat below 0C(a) Lean meat(74% ater,4% fat), (b) lean loin cut(64.9% water, 11.7% fat, bone in), (c)moderately lean carcass(60% water, 22%fat), (d)moderately fat loin cut(52.5% water, 28.4% fat, bone in), (e) fat loin cut(44.4% water, 39.4% fat, bone in)(source: Morley, 1974) 6 1111 00000 086 -10 Temperature(°C) Fig. 13.3 Variation of the thermal conductivity of lean meat with temperature (source: Morley, 1974). throughout its structure, being similar to that of fat in its inner region (spongy bone): 0.33Wm-oC-(Morley, 1966), whereas it is about double this in its outer region(compact bone ): 0.64Wm C at-30C(Morley, 1974) Beef liver has a similar thermal conductivity to lean meat 0.9 wm-oc-Ithroughout its structure, being similar to that of fat in its inner region (spongy bone): 0.33 W m-1 °C-1 (Morley, 1966), whereas it is about double this in its outer region (compact bone): 0.64 W m-1 °C-1 at -30 °C (Morley, 1974). Beef liver has a similar thermal conductivity to lean meat 0.9 W m-1 °C-1 Thermophysical properties of meat 279 300 280 260 240 220 200 180 160 140 120 100 80 60 40 20 0 (a) (b) (c) (d) (e) – 40 –30 – 20 –10 Temperature (°C) Heat extraction (kJ kg–1) Fig. 13.2 Heat extraction required in cooling meat below 0 °C (a) Lean meat (74% water, 4% fat), (b) lean loin cut (64.9% water, 11.7% fat, bone in), (c) moderately lean carcass (60% water, 22% fat), (d) moderately fat loin cut (52.5% water, 28.4% fat, bone in), (e) fat loin cut (44.4% water, 39.4% fat,bone in) (source: Morley, 1974). 1.6 1.4 1.2 1.0 0.8 0.6 0.4 0.2 0 – 30 –20 –10 Temperature (°C) Thermal conductivity (W m–1 °C–1 ) Fig. 13.3 Variation of the thermal conductivity of lean meat with temperature (source: Morley, 1974)