Thermophysical properties of meat 281 the thermal properties are a function of the ice content he thermal conductivity of lean meat is approximately three times hat of the unfrozen material 4 Because of the latent heat of freezing the enthalpy change between -1. 5 and -5C is very high for lean meat. 13.5 References BAGHE-KHANDAN M S, OKOS M R and SwEAT V E(1982), The thermal conductivity of beef as affected by temperature and composition, Trans Am Soc Agric Eng, BARRERA M and ZARITZKYN E(1983), Thermal conductivity of frozen beef live j Food sci.481779-1782 FIKIIN KA(1996), Ice content prediction methods during food freezing: A survey of the Eastern European literature. New Developments in Refrigeration for Food Safety and quality, International Institute of Refrigeration Meeting of Commi sion C2 with B2, D1 D2-3, Lexington, Kentucky(US), 90-97 FLEMING AK(1969), Calorimetric properties of lamb and other meats, J Food Technol. 4 199-215 HILL J E, LEITMAN J D and SUNDERLAND JE(1967), Thermal conductivity of various meats, Food Technol, 21(8)91-96 LENTZ C P(1961), Thermal conductivity of meats, fats, gelatine gels, and ice, Food echnol,15(5)243-247 LIND I(1990), The measurement and prediction of thermal properties of food during freezing and thawing -a review with particular reference to meat and dough, J Food Eng. 13 285-319 LINDSAY D T and LOVATT S J(1994), Further enthalpy values of foods measured by an adiabatic calorimeter, J Food Eng, 23 609-620 MILES CA, VAN BEEK G and VEERKAMP H(1983), Calculation of thermophysical prop- erties of foods, in Jowitt R, Physical Properties of Foods, London, Applied Science 269-312. MORLEY M J(1966), Thermal conductivity of muscles, fats and bones, J Food Technol, 1303-311 MORLEY M J(1972a), Thermal properties of meat, in Cutting C L, Meat Chilling: Why and How? Meat Research Institute Symposium No. 2, 11.1-11.6 MORLEY M J(1972b), Thermal Properties of Meat: Tabulated Data, Meat Research Institute Special Report No. 1 MORLEY M J(1974), Thermophysical properties of frozen meat, in Cutting CL, Meat Freezing: Why and How? Meat Research Institute Symposium No. 3, 13. 1-13.4 MORLEY M J and FURSEY G A J(1988), The apparent specific heat and enthalpy of fatty tissue during cooling. Internat J Food Sci Technol, 23 467-477. POLLEY S L, SNYDER O P and KOTNOUR P(1980), A compilation of thermal properties of foods, Food Technol, 34(11)76-80, 82-84, 86-88. AHMAN S(1995), Food Properties Handbook, CRC Series in Contemporary Food Science. CRC Press. RIEDEL L(1957), Calorimetric investigations of the meat freezing process. Kaltetechnik, 9(2)38, DKV Arbeitsblatt 8-11 TOCCI A M, FLORES E S E and MASCHERONI R H(1997), Enthalpy, heat capacity and thermal conductivity of boneless mutton between-40 and +40.C, Lebensmittel 30184-191• the thermal properties are a function of the ice content; • the thermal conductivity of lean meat is approximately three times that of the unfrozen material. 4 Because of the latent heat of freezing the enthalpy change between -1.5 and -5 °C is very high for lean meat. 13.5 References baghe-khandan m s, okos m r and sweat v e (1982), The thermal conductivity of beef as affected by temperature and composition, Trans Am Soc Agric Eng, 1118–1122. barrera m and zaritzky n e (1983), Thermal conductivity of frozen beef liver, J Food Sci, 48 1779–1782. fikiin k a (1996), Ice content prediction methods during food freezing: A survey of the Eastern European literature. New Developments in Refrigeration for Food Safety and Quality, International Institute of Refrigeration Meeting of Commis￾sion C2 with B2, D1 & D2–3, Lexington, Kentucky (US), 90–97. fleming a k (1969), Calorimetric properties of lamb and other meats, J Food Technol, 4 199–215. hill j e, leitman j d and sunderland j e (1967), Thermal conductivity of various meats, Food Technol, 21(8) 91–96. lentz c p (1961), Thermal conductivity of meats, fats, gelatine gels, and ice, Food Technol, 15(5) 243–247. lind i (1990),The measurement and prediction of thermal properties of food during freezing and thawing – a review with particular reference to meat and dough, J Food Eng, 13 285–319. lindsay d t and lovatt s j (1994), Further enthalpy values of foods measured by an adiabatic calorimeter, J Food Eng, 23 609–620. miles c a, van beek g and veerkamp c h (1983), Calculation of thermophysical prop￾erties of foods, in Jowitt R,Physical Properties of Foods, London,Applied Science 269–312. morley m j (1966), Thermal conductivity of muscles, fats and bones, J Food Technol, 1 303–311. morley m j (1972a), Thermal properties of meat, in Cutting C L, Meat Chilling: Why and How? Meat Research Institute Symposium No. 2, 11.1–11.6. morley m j (1972b), Thermal Properties of Meat: Tabulated Data, Meat Research Institute Special Report No. 1. morley m j (1974), Thermophysical properties of frozen meat, in Cutting C L, Meat Freezing: Why and How? Meat Research Institute Symposium No. 3, 13.1–13.4. morley m j and fursey g a j (1988), The apparent specific heat and enthalpy of fatty tissue during cooling, Internat J Food Sci Technol, 23 467–477. polley s l, snyder o p and kotnour p (1980), A compilation of thermal properties of foods, Food Technol, 34(11) 76–80, 82–84, 86–88, 90–92, 94. rahman s (1995), Food Properties Handbook, CRC Series in Contemporary Food Science, CRC Press. riedel l (1957), Calorimetric investigations of the meat freezing process, Kaltetechnik, 9(2) 38, DKV Arbeitsblatt 8–11. tocci a m, flores e s e and mascheroni r h (1997), Enthalpy, heat capacity and thermal conductivity of boneless mutton between -40 and +40 °C, Lebensmittel Wissenschaft und-Technologie, 30 184–191. Thermophysical properties of meat 281