The thermal variation of the density of beef and the determination of its coefficient of cubical expansion *

Abstract

SummaryThe variation of the density of beef muscle with temperature over the range 5–30°C is more than twice that for water. The mean coefficient of cubical expansion over this range is 3°75 × 10−4°C−1− 1.5% compared with 1.7 × 10−4°C−1 for water. Within the limits of experimental accuracy there is evidence of maximum density between 3°C and 5°C. The mean coefficient of cubical expansion of beef fat over the same range is 15.3 × 10−4C−1± 5%. The consequent overall variation in carcass density is discussed in relation to carcass composition.