Journal of Texture Studies · 1981 · 44 citations · 1 references
AgricultureFood ScienceFood RheologyMechanical Behavior Of MaterialsRheologyMeat TextureRheology Of Meat ProductsViscoelastic Properties Of FoodsBingham Plastic BehaviorBingham Plastic FlowFood ViscosityRheological PropertiesRheology Of MediaYield StressYield Stress DeterminationYield Stress Fluids
Abstract Two rheological properties of liquid foodstuffs often encountered in practice are the yield stress and the shear‐degradability (irreversible time‐dependence). Both these properties were determined for meat and yeast extracts using two rotational viscometers. The material constants were obtained and fitted with Bingham Plastic and Herschel‐Bulkley models for the meat extracts. The shear‐degradability exhibited by the yeast extract was quantified in terms of the energy required to destroy the material structure.
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