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Derivation of physical properties of muscle tissue from adiabatic pressure‐induced temperature measurements
Author(s) -
MORLEY M. J.
Publication year - 1986
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.1365-2621.1986.tb00406.x
Subject(s) - adiabatic process , compression (physics) , thermodynamics , materials science , thermal , chemistry , physics
A novel approach to investigating the physical properties of meat is described, involving measurement of the temperature change induced by adiabatic compression. After satisfactory tests on water, the method was used to obtain data for the thermal expansivity, density and ratio of specific heats of muscle tissue between about ‐24 and + 16°C.