This estimate can be improved by adding to the latent heat of freezing, the enthalpy change above the freezing temperature and below the freezing temperature. Above freezing, assume the meat with a specific heat of 3.22 x 103 J kg-1°C-1 starts at +10°C and goes to -2°C, needing 3.9 x 104 J kg-1. Below the freezing temperature assume the meat goes from -2°C to the mean of -2°C and -34°C, that is -18°C, with a specific heat of 1.67 x 103 J kg-1°C-1, needing 2.8 x 104 J kg-1. This, with the latent heat of 2.56 x 105 Jkg, gives a total of 3.23 x 105 J kg-1 and amended freezing times of