The change of rheological property in Tan mutton tissue during storage

Abstract

With the great changes of consumption structure and level in China, people's demands for meat quality are increasing gradually (Cheng et al., 2020). In 2019, the feeding quantity of Tan mutton will be more than 3.18 million, the mutton output will reach 27,500 tons, and the output value will reach 1.2 billion yuan (Cheng et al., 2020).At present, the main meat products of Tan mutton are primary processing carcass meat, and a small amount of split meat, of which frozen mutton accounts for about 95%. The production of Tan mutton is still in its infancy, accounting for a small proportion of the mutton sheep industry, and the research and development status of cooked products and by-products is relatively backward. At present, the proportion of livestock products converted to meat in developed countries is 30%-40%. In contrast, the conversion ratio of Tan mutton to meat products is very small. Therefore, the deep processing of Tan mutton convert into meat products has become our concern.Viscoelasticity is a research field of rheology, focusing on the relationship of stress, strain, and other dependent variables with bearing time. The rheological characteristics of simulated viscoelastic

Structural properties of Phoenix oolong tea polysaccharide conjugates and the interfacial stability in nanoemulsions

“…The parameters for the shear‐mode scan were set to 0.1–100 s −1 . The experimental results were linearly fitted using the Ostwald–de Waele model equation: 19 where η is the apparent viscosity, γ (s −1 )is the shear rate, k (Pa s n ) is the viscosity coefficient, and n is the flow index.…”