The aim of this study was to investigate drying characteristics (temperature gradient, rate of drying and temperature change, drying time, diffusivity values, shrinkage) of isotropic and anisotropic foods by observing the changes in temperatures at four different locations and moisture contents and to build an appropriate model for simulation of temperature and moisture distribution using finite element method. The lean meat samples (anisotropic) with three fiber configurations (v / flow normal to fiber, drying along the fiber, h1 / flow normal to fiber, h2 / flow along to fiber) and minced meat (isotropic) were dried at two different temperatures (48