Abstract
The thermal properties of boneless lamb meat were determined in a temperature range usually encountered in both freezing and refrigeration processes. The specific heat and the enthalpy were measured by differential scanning calorimetry (DSC) while thermal conductivity was measured by the transient probe method. Values thus measured were compared with predictive equations from the literature. Also, experimental data of thermal properties were mathematically interpreted as a function of temperature by fitting simple predictive equations to them.
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
