Electrical stimulation and cooking method effects on hot processed pork

A core for use in a heat exchanger including a tube of heat conductive material and a tape of heat conductive material wrapped around the tube. The tape has a base extending completely about the periphery of the tube in abutment therewith and a plurality of spines extending generally radially from the base in fanned relation over an arc length in the range of about 180 DEG -220 DEG . The tube is essentially free of the spines along a longitudinally extending area having an arc length in the range of approximately 180 DEG -140 DEG .