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

Consider a 7.6-cm-long and 3-cm-diameter cylindrical lamb meat chunk (ρ = 1030 kg/m³, c_p = 3.49 kJ/kg · K, k = 0.456 W/m · K, α = 1.3 × 10^-7 m²/s). Fifteen such meat chunks initially at 2°C are dropped into boiling water at 95°C with a heat transfer coefficient of 1200 W/m2·K. The amount of heat transfer during the first 8 minutes of cooking is
(a) 71 kJ

(b) 227 kJ

(c) 238 kJ

(d) 269 kJ

(e) 307 kJ