Premium
The thermal variation of the density of beef and the determination of its coefficient of cubical expansion *
Author(s) -
JARVIS H. F. T.
Publication year - 1971
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.1365-2621.1971.tb01625.x
Subject(s) - thermal expansion , coefficient of variation , maximum density , variation (astronomy) , range (aeronautics) , mathematics , composition (language) , zoology , materials science , thermodynamics , composite material , statistics , physics , biology , linguistics , philosophy , astrophysics
Summary The variation of the density of beef muscle with temperature over the range 5–30°C is more than twice that for water. The mean coefficient of cubical expansion over this range is 3°75 × 10 −4 °C −1 − 1.5% compared with 1.7 × 10 −4 °C −1 for water. Within the limits of experimental accuracy there is evidence of maximum density between 3°C and 5°C. The mean coefficient of cubical expansion of beef fat over the same range is 15.3 × 10 −4 C −1 ± 5%. The consequent overall variation in carcass density is discussed in relation to carcass composition.