Effect of Fat Content on Specific Heat of Meats
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- MIYAHARA Mituyoshi
- College of Bioresource Sciences, Nihon University
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- TANIGUCHI Shin
- Animal Quarantine Service Nagoya Branch
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- MORICHI Toshiki
- College of Bioresource Sciences, Nihon University
Bibliographic Information
- Other Title
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- 食肉の比熱に及ぼす脂肪含量の影響
- ショクニク ノ ヒネツ ニ オヨボス シボウ ガンリョウ ノ エイキョウ
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Abstract
Specific heat of meats is considered to be affected by moisture, fat and other components. Using a differential scanning calorimeter, specific heats of gelatin, agar-agar, fatty acids and meats (beef, pork and chickin) were measured in the temperature range from 0 to 100°C.<br>The effect of moisture content on specific heat of aluminium oxide could be expressed in the equation as follows: CP=0.04X+0.50 (CP; specific heat at 30°C, X; moisture content%).<br>Average values of specific heats of dry gelatin and agar-agar in the range from 10 to 100°C were 1.49 and 1.37 (kJ/kg•K), respectively. Addition of 92% amount of water to gelatin and agar-agar resulted in the increase of specific heat to 3.53 and 3.46kJ/kg•K, respectively.<br>Specific heats of fatty acids (C16:0, C18:0, C18:1, and, C18:2) exhibited higher values at the melting points due to latent heat. Mixture of 4 fatty acids of the equal quantities was found to increase specific heat at the melting points of the mixture, i.e. ca. 5°C and 60°C.<br>Specific heats of beef, pork and chicken were compared in the temperature range from 10°C to 100°C. In the case of lean meats, there was little difference among the specific heats of 3 kinds of meats. A linear temperture dependence of ca. 0.5 kJ/kg•K was observed with the rise of temperature. Tallow, 1ard and chickin fat showed higher values of specific heat at the melting point, and a distinct difference of specific heat was detected in 3 kinds of meats in the sample containing a large amount of fat. The increase of specific heat was recognized at around 35°C in beef and pork.
Journal
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- Nihon Chikusan Gakkaiho
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Nihon Chikusan Gakkaiho 70 (9), 184-188, 1999
Japanese Society of Animal Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001205196566912
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- NII Article ID
- 10021722564
- 10020391789
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- NII Book ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL BIB ID
- 4836035
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed