Summary A mathematical model based on a theoretical analysis of the pattern of heat flow was used to produce a set of freezing and thawing curves at various depths through an infinite slab of lean meat. Analysis of these curves indicated that the end of the freezing or thawing plateau at the block centre should be reflected in a change in the temperature‐time gradient (λ T s /λt) at or near the surface. This change was subsequently demonstrated experimentally, and a method has been devised which enables the freezing or thawing time at the centre of a block of meat to be determined by means of a probe inserted just under the surface of the block.
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James et al. (1976) studied this question.