The thermal properties of animal and human tissue have been extensively characterized, and an ample database is available at https://itis.swiss/virtual-population/tissue-properties/database/databasesummary/.

Some representative data are given in Table P.2.6. Based on these data, estimate the density, heat capacity, and thermal conductivity of ground beef containing 23.8% (w/w) fat. Compare your estimates with the experimental values given by Pan and Singh, LWT—Food Science Technol.

34 (2001) 437.

Table P.2.6:

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Tissue Fat Muscle Skin Density, p(kg/m) 911 1,090 1,110 Heat Capacity, C (J/kg K) 2,350 3,421 3,391 Thermal Conductivity, k (W/m K) 0.21 0.49 0.37