Studies on the Rheological Properties of Heated Meats

Abstract

The rheological properties of four kinds of heated meats, broiler, beef, pork, and mutton, have been examined by stress-relaxation experiments. The elastic modulus and the viscosities of the heated meats except broiler increased as the heating temperature increases. Those values of broiler increased slightly with heating temperature and dropped at 100°C. The long relaxation times had the minima at ca. 50°C of heating temperature, whereas the short relaxation times did not depend on the heating temperature.