Abstract
Changes of rheological properties of guinea hen's meat and meat gel during cooking were investigated by rheolometer and parallel plate viscoelastmeter and also the organoleptic test for taste was performed.
The following results were obtained.
1) The texture of guinea hen's meat was slightly tough compared with the chicken.
2) Meat gels could be explained according to the six elements mechanical model consisting of Hookean body, two pairs of Voigt body and Newtonean body. The elastic modulus was in the range of 106407 dyn/cm2, and the coefficient of viscosity was in the range of 107-1010 poise. By composing the master creep curve from creep compliance curves at different temperatures, we obtained the shift factors. Retardation spectrum was also shown and retardation time was found to distribute in the range of 0.5-104 sec at meat gels.
3) The significant difference between guinea hen's meat and chicken was not recognized in the organoleptic test for taste.
