Thermophysical Properties of Meat Products: General Bibliography and Experimental Values
ABSTRACT Experimental values for thermophysical properties of different kinds of meats are here presented such as: thermal conductivity, enthalpy, heat capacity, thermal diffusivity and density. All these values were obtained from an extensive selection of the existent bibliography. They correspond to measurements made at the normal temperature range during cooling and freezing processes. In the present work a complete and detailed table of bibliography is presented in order to facilitate the attainment of information about experimental data, measurement techniques and mathematical equations.