MIT students developed this great cooking meat animation for the 2013 edX Science and Cooking course. It demonstrates the heat diffusion through meat over time. This heat diffusion is calculated by modeling the meat using the diffusion constant of water. The heat at each point in the meat is calculated at each time step by using a Crank-Nicolson scheme to solve the heat equation.
The temperatures for the different stages of protein denaturization come from Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen (pages 152 and 210). It is important to note, however, that these temperatures are estimates and not completely universal. Authors note that this simulation is not a perfect model for cooking actual meat as stove temperatures, pan types, and meat consistency are variable from case to case.