Abstract
Summary. A description is given of an automatic adiabatic calorimeter which was used to obtain enthalpy‐temperature data for lamb brains and kidneys, calf veal and five selected lamb cuts. Water content of the cuts correlated well with fat content and with ‘latent heats’ of freezing. Calculations indicated 11% of the total water content of low fat meat was not frozen at ‐20°F and there appeared to be a tendency for this non‐frozen portion to increase with meat of higher fat content.
Full Text
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call