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Thermal conductivities of muscles, fats and bones
Author(s) -
Morley M. J.
Publication year - 1966
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1966.tb02019.x
Subject(s) - thermal , comparator , thermal conductivity , materials science , chemistry , composite material , thermodynamics , physics , engineering , electrical engineering , voltage
Summary. Summary. The thermal conductivities of the components of meat were determined by two rapid methods. Values for muscles and fats at tempera‐tures between ‐ 19°C and ± 37°C were obtained using the probe method, and for bones at OC, 19°C and 70°C using the thermal comparator method.