View source for Core temperature development in frozen versus refrigerated meat

To simulate a cut of meat, I vacuum-sealed a 30mm thick pile of wet rags with a temperature probe inserted through foam-tape into the center of the pile. The tissue could hold 62% of water, which is similar to meat: Lamb chop is 52% water and beef tenderloin is 75% water.

[[File:Core_temp_in_30mm_towels_5_to_55C.jpg|thumb|680px]] 

Heating from 5 to 55°C took 67 minutes, [http://amath.colorado.edu/~baldwind/sous-vide.html Douglas Baldwin's] table 2.3 predicts 69 minutes. The curve is comparable to [http://amath.colorado.edu/~baldwind/sous-vide.html Douglas Baldwin's] figure A.2 using a slab of Mahi-Mahi.
The time in the "danger zone" (5°C to 54.4°C) is 40 minutes.

[[File:Core_temp_in_30mm_towels_-20_to_55C.jpg|thumb|680px]]

Heating from -10°C to 55°C took 98 minutes (or 75 minutes to 54.9°C), [http://amath.colorado.edu/~baldwind/sous-vide.html Douglas Baldwin's] table 2.4 predicts 84 minutes. Please note the stall at 0°C.
The time in the "danger zone" (5°C to 54.4°C) is 52 minutes. This is only 12 minutes more than in the experiment starting at 5°C despite the 31 minutes longer total heating time.


--[[User:PedroG|PedroG]] 01:08, October 9, 2010 (UTC)