Multiphase and multicomponent transport with phase change during meat cooking

► A multiphase, multicomponent hygroscopic porous medium-based model is developed for meat cooking. ► Gradual release of water and fat from the matrix during heating is included. ► Spatial and temporal profiles of temperature, water, fat content are available. ► Effects of various modes of transport and change of phase are revealed. ► Can be applied to process design for safety and quality of meat cooking processes.