Creep and Recovery Characteristics of Chicken Meat Frankfurters

The effect of temperature on the viscoelastic behavior of chicken meat frankfurters was assessed by creep recovery tests. Compression creep-recovery tests were performed at room temperature (20°C) and refrigeration (5°C) on samples of cylindrical shape. The viscoelastic behavior of samples was characterized based on the parameters of the four-element Burgers Model. During the compression phase, greater deformation was observed in samples analyzed at higher temperature, and it was demonstrated by a drop in elastic modulus and internal viscosity values of Kelvin–Voigt elements with an increase in temperature. The final percentage recovery of frankfurter samples decreased with an increase in temperature. The differences in compliance between samples analyzed at different temperatures can be attributed to temperature-induced changes in the properties of frankfurter fat.