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Cooking Effects on Beef Thermal Conductivity by Evelyn Cahuana Huamani is a document available to read on EtoBox.
What is Cooking Effects on Beef Thermal Conductivity about?
1) The thermal conductivity of beef increases with temperature up to 70°C due to protein denaturation and water loss above that temperature. 2) Cooking beef lowers its thermal conductivity compared to raw beef up to around 80°C. 3) Models based on composition and temperature can predict the thermal conductivity of meat during cooking with an average 7% standard error.
- Author
- Evelyn Cahuana Huamani
- Language
- EN