evaluation of chicken parts - generalized maxwell model for stress relaxation behavior at different regimes

a foodstuff response evaluating at different forces such as shear, compress, tensile and chewing force is in fact product texture evaluating which is relying on rheological characteristic. in this research, the relaxation behavior of various chicken parts was perused based on generalized maxwell model at different regimes. the effects of three types of treatments as control (without additives), antibiotics of 650 ppm and 2 g/g of a medicinal plant named coneflower on relaxation behavior of chicken part (two groups of thigh and breast) were surveyed in room temperature. the relaxation times of different samples were compared with each other basis a six element maxwell model. results showed that this model was suitable fitted with the experimental data and with the addition of antibiotics and coneflower the elastic coefficient of general maxwell model changes. moreover, the relaxation times of samples were significantly different with each other under different regimes.