Thermal Conductivity of Fresh Lamb Meat, Offals and Fat in the Range ‐40 to +30 ^o C: Measurements and Correlations

Abstract

ABSTRACT The thermal conductivity of fresh lamb meat, offals and fat was measured over the temperature range ‐40°C to +30°C using a guarded hot plate apparatus. Simple empirical equations were presented for the conductivity of high‐moisture (65 to 80%) meat and offals. With independently obtained values of physical parameters, several theoretical models were tested to sec if thermal conductivity could be calculated from composition and temperature. Over a wide range of compositions and temperatures, best predictions (in terms of mean, standard deviation and range of errors) were obtained with Levy's modification to the Maxwell‐Eucken equation. Its accuracy was not unduly sensitive to the uncertainties in the values of the physical parameters, the prediction errors remaining in the range ± 10% for all reasonable values of the latter.