10-13-03 - NIMSS
The permeability of low fat samples (2.85×10-14 to 1.53×10-13 m2) was higher than that of the high fat samples (7.19×10-15 to 9.21×10-15 m2) for all cooking treatments. The highest permeabilities were found for low fat samples cooked to 75(C. The viscosity of beef fat decreased with temperature from 34.2 cP at 40(C to 14.3 cP at 70(C. ................
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