A mathematical model for meat cooking

Abstract

We present an accurate two-dimensional mathematical model for steak cooking based on Flory–Rehner theory. The model treats meat as a poroelastic medium saturated with fluid. Heat from cooking induces protein matrix deformation and moisture loss, leading to shrinkage. Numerical simulations indicate good agreement with experimental data. Moreover, this work presents a new and computationally non-expensive method to account for shrinkage.