Thermophysical properties of processed meat and poultry products

Thermophysical properties of various meat and poultry emulsions were evaluated at four temperatures (20, 40, 60 and 80 degrees C). Thermal conductivities (0.26-0.48 W m(-1) K-1) increased linearly with temperature between 20 and 60 degrees C. Between 60 and 80 degrees C, it remained constant for most products except bologna. Curves for thermal conductivity as a function of temperature could be roughly grouped into two different categories: products containing meat particles and those containing meat emulsions. The application of various models was investigated for thermal conductivity prediction. It was found that a three phase structural based Kirscher model had the potential for predicting thermal conductivities with acceptable accuracy. Densities decreased slightly as a function of temperature from 20 to 40 degrees C. A transition phase was observed from 40 to 60 degrees C, which was followed by a decrease from 60 to 80 degrees C. There was a decrease of about 50 kg m(-3) between the density of a raw product at room temperature (at maximum 1070 kg m(-3)) and the product heated to 80 degrees C (at minimum 970 kg m(-3)), due to the gelation or setting of the structure. After a transition period from 10 to 30 degrees C, the heat capacity increased linearly from 30 to 80 degrees C, and ranged from 2850 to 3380 J kg(-1)degrees C-1, respectively. Densities and heat capacities were strongly influenced by the carbohydrate content (i.e. as the carbohydrate content increased the density decreased). The salt content adversely affected thermal conductivity and thermal diffusivity values. However, these parameters increased with moisture content. (C) 2008 Published by Elsevier Ltd.