Mid infra-red radiation, produced by conventional
gas powered plaque heaters at a surface temperature of
about 1100 K can char the product. Radiation power is
intense, and in spite of the potential controllability,
surface damage can occur. The surface loses moisture
and fat, resulting in the formation of a crust. This crust
is porous and acts as an insulator against heat conduction
into the body of the meat product.