The three-dimensional transient heat transfer of roasted meat during air blast cooling process was modelled by the finite element method for evaluating the cooling performance. Moisture loss rate was considered in the model to account for the weight loss during air blast cooling. The model includes the variations in physical properties of the roasted meat and in operating conditions during the air blast cooling process. A user-friendly computer program developed in visual C++ by the authors was used to solve the model. The model was validated by comparing the numerical solutions with the experimental results. The comparison showed that the maximum deviation between the predicted and experimental core temperatures was within 2.4degreesC. The deviation between the predicted and experimental total weight loss was 2.5%. The model and software can also be used to analyse other thermal processing procedures of foods with some modifications. (C) 2002 Elsevier Science Ltd. All rights reserved.