Resumen

OCHOA, OSCAR; AMEZQUITA, ALEJANDRO  y  CHEJNE, FARID. THERMOPHYSICAL PROPERTIES OF MEAT - A REVIEW. Dyna rev.fac.nac.minas [online]. 2006, vol.73, n.148, pp.103-118. ISSN 0012-7353.

A review of publications on methods used for measuring thermophysical properties of meat, mathematical models associated and  published values is presented in this paper. Some of the properties included are: thermal  conductivity, thermal diffusivity, heat capacity and freezing point. It was found that the study of the thermophysical properties of  meat lacks reliable models that allow to predict their behavior under different processing conditions and that published values present a dispersion that affects their precision.

Palabras clave : Meats; thermophysical properties; freezing point; thermal conductivity; thermal diffusivity; heat capacity.