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we would have to calculate a lot of factors and we need to use calculus to look at how the various factors change continuously as the meat descends
the height
gravity, gravity is weaker as height increases
air resistance's effect on velocity
the amount of energy converted into heat
the aerodynamic properties of the meat which strongly affects both air resistance and the amount of energy converted into heat, complicated things might happen like we might start to get a meatspin
for this reason I propose we make meatballs
air pressure's effect on heat generated
the heat released by the meat due to radiation
the heat released by the meat due to conduction, which depends on air pressure and velocity
the effect of the heat on the cooking of the meat, if the meat is scorched for a few seconds before quickly slowing down to terminal velocity it won't cook properly
what other major factors have I missed?