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MULTIPARAMETRIC METHOD FOR THE RHEOLOGICAL EVALUATION OF MEAT AND OTHER SOLID FOODS
Author(s) -
TYSZKIEWICZ S.,
OLKIEWICZ M.,
DAUN H.
Publication year - 1997
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1997.tb00121.x
Subject(s) - rheology , elasticity (physics) , materials science , stress relaxation , relaxation (psychology) , biological system , composite material , mathematics , creep , biology , neuroscience
Continuously Alternating Stress‐Relaxation Analysis (CASRA) was automated and adopted to the Zwick Universal Testing Machine. The method permits characterization of rheological properties of meat and other foods by applying sequentially increasing loads, alternating with a relaxation period of equal duration, until the structure collapses. Three parameters: plasticity, P, elasticity, E, and fluidity, F are derived from the recorded rheograms. Using wieners as a model system, the coefficients of variation were determined to be 14.8% for P; 9.7% for E and 8.8% for F. Principles of graphic description of rheograms are presented and the effect of plunger size is demonstrated. Examples are given of the application of the method to meat products and gels used as fat replacements.