Consider a 7.6-cm-diameter cylindrical lamb meat chunk ( = 1030 kg/m 3 , c p = 3.49

Consider a 7.6-cm-diameter cylindrical lamb meat chunk (ρ = 1030 kg/m³, c_p = 3.49 kJ/kg · K, k = 0.456 W/m · K, a = 1.3 × 10^-7 m²/s). Such a meat chunk intially at 2°C is dropped into boiling water at 95°C with a heat transfer coefficient of 1200 W/m²·K. The time it takes for the center temperature of the meat chunk to rise to 75 °C is
(a) 136 min

(b) 21.2 min

(c) 13.6 min

(d) 11.0 min

(e) 8.5 min