http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-45BHFP2-2&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=aec5de2747d8c5b4985fb1172e4241f5Heat transfer results for the 0% fat content, using a conduction model showed very good agreement with the experimental data (r2=0.99), however, when the same model was used for the higher fat contents, model prediction was poor. By including a term to account for internal fat and moisture convection in the beef patties during cooking, the heat transfer process could be predicted for fat contents ranging from 10% to 30% fat, with good agreement obtained with the experimental data (r2=0.99).