Modeling Rheological Behavior of Beef based on Time-Dependent Deformation and Packaging

Modeling of food deformation behavior is vital for structural characterization. This research was undertaken to study the rheological properties beef by developing mathematical models different packaging and temperature conditions. The sample, packaged in a polyethylene (LD HD) aluminum foil (A foil), were determined experimentally at -20oC 5oC 0‒ 60 days. Power law, Herschel-Bulkley Tiu-Boger theories, formulated period-dependent deformation, used constitute models. Results show that index varies range 1< n< 3, indicating nonNewtonian shear thickening behavior. Also, better estimation consistency, k obtained using theory A. Foil LD -20oC. are significant with MSE <5% R2 > 85%, suggesting their suitability industrial scale-up prediction.