Normal creep and stress relaxation experiments were performed on seven commercial brands of frankfurters. A nonlinear procedure was used to determine the model best fitting the data for each test. Re assumption of linear viscoelasticity was tested by the equivalence of model parameters. Results showed fankfurters to be linear viscoelastic materials at strain levels up to 3.8%.
Shear press experiments were performed on rectangular slices of Canadian style bacon with sample weights of 5 and log. Maximum peak force and area under the curve (then converted to energy) were obtained from the Instron force-deformation curves. General linear modeling was performed on these results to see if, at these sample weights, the peak force and shear energy were affected by either sample weight or by the manner in which the sample was arranged within the shear test cell. Results showed that for the magnitude of sample weights tested, the peak force and shear energy were affected by sample weight and the sample orientation within the shear cell attachment. Factors tested included the direction in which the meat fibers were aligned (v$ihespect to the blades in the cell), sample thickness and sample
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