2.3. Preparation of samples
The stored meat was removed from the freezer and thawed in a
refrigerator at 5 °C. Then, the meat was shaped into a cylindrical form
(approximately 30 mm × 100 mm, 70 g ± 0.5 g) so that it could fit into
the heating cell, and was wrapped with polyvinylidene chloride film.
Wrapping the sample with the film made it easier to clean the cell and
prepare it for the next test.
The meat was inserted into the heating cell. Thereafter, silicone rings
and stainless caps, in that order, were attached to the cell, and the cell
was fixed using a stainless steel retainer. A type T thermocouple covered
with an insulator was inserted into the cell through a hole in one of the
stainless steel caps and fixed in place. Given that the pressure inside the
cell increases during heating, the cell was retained securely to prevent