Figures & data
Table 1 Composition of different meat types (g/100 g sample)
Figure 1 MDSC specific heat curves for different meats as a function of temperature at different moisture content levels. (A) Veal; (B) Hashi; (C) Najdi; (D) Noeimi.
Table 2 Specific heat models above freezing temperatures as a function of moisture content for various meat types
Table 3 Specific heat values above freezing for different meat types
Table 4 Specific heat models below freezing as a function of moisture content and temperature for different meat types
Table 5 Specific heat from specific heat models for comparison with experimental data
Figure 2 Experimental data for enthalpy vs temperature for Veal meat with different moisture content levels.
Figure 3 Experimental data for enthalpy vs temperature for Hashi meat with different moisture content levels.
Figure 4 Experimental data for enthalpy vs temperature for Najdi meat with different moisture content levels.
Figure 5 Experimental data for enthalpy vs temperature for Noeimi meat with different moisture content levels.
Table 6 Measured enthalpy data (kJ/kg) for all meat types (Temperature datum at −40°C)
Figure 6 Comparison of experimental and predicted (Mascheroni model) enthalpies for Veal meat with different moisture content levels.
Figure 7 Comparison of experimental and predicted (Mascheroni model) enthalpies for Hashi meat with different moisture content levels.
Figure 8 Comparison of experimental and predicted (Mascheroni model) enthalpies for Najdi meat with different moisture content levels.
Figure 9 Comparison of experimental and predicted (Mascheroni model) enthalpies for Noeimi meat with different moisture content levels.
