Apparent thermal conductivity, water content, density, and porosity of thermally-processed ground chicken patties

Changes in thermal conductivity, density and porosity during heating were e valuated for commercially manufactured ground chicken breast patties in a t emperature range of 23 to 85C. The thermal conductivity of the meat, heated in a closed container, decreased approximately 8% with increasing temperat ure. In a separate test series, where water was free to leave the meat duri ng cooking, the water content decreased approximately 15% over the same tem perature range. The thermal conductivity of the meat was modeled as a quadr atic function of temperature. Changes in the water content were modeled as a linear function of temperature. The solid density increased approximately 6%, and the porosity more than doubled with a temperature increase from 23 to 85C.