Rheological Properties of Meat Sauces as Influenced by Temperature

In this study, steady-state and oscillatory rheology of seven commercial meat sauces were investigated in the temperature range of 0–75 °C using a controlled-stress rheometer, at shear rates between 0.1 and 100 s −1 and oscillatory frequency sweeps of 0.01–10 Hz. The sauces exhibited pseudoplastic behavior well described by the Hershel–Bulkley model ( R 2 ≥ 0.975). Estimates of model parameters showed that the yield stress and consistency index ranged from 0.027 to 33.958 Pa and 4.614 to 41.313 Pas n , respectively. The flow behavior index, n (0.027 ≤ n ≤ 0.551), confirmed the pseudoplastic behavior of the sauces. Temperature had a statistically significant effect on the estimated model parameters ( p