Abstract
The thermal conductivity of four different types of meats (Veal, Hashi, Noeimi and Najdi) was determined for a temperature range of 5-40°C and moisture content range of 30-75% (wet basis). Thermal conductivity increased almost linearly with the increasing levels of both temperature and moisture content. Multiple regression models with high R
2
< 0.91) values were developed to correlate thermal conductivity as a function of temperature and moisture content. Statistical analysis revealed that both variables had significant effect on thermal conductivity of meats.