The apparent specific heat and enthalpy of fatty tissue during cooling

Summary As there is a lack of data on solidifying animal fats under thermal conditions akin to those existing during commercial chilling and freezing processes, the apparent specific heats and enthalpies of pork, beef and lamb adipose tissues in the temperature range +40 to ‐40°C were determined dynamically during cooling at linear rates by differential scanning calorimetry. The temperature variation of specific heat and overall enthalpy change measured during cooling were found to differ from similar measurements made during subsequent heating. For the cooling rates used (0.312, 0.625 and 1.25°C/min) the rate of cooling had only a minor effect on specific heat. The freezing of tissue water showed high degrees of supercooling.