Good agreement was observed between the shear stress-shear rate results obtained with a capillary extrusion viscometer and the yield stress as determined with a rotational viscometer. The frankfurter batter used in this study was pseudoplastic with a flow behavior index of 0.2-0.4, and a yield stress of approximately 840 Pa at 10°C. To compare the effects of batter composition, an apparent viscosity term was defined. Dilution of the batter resulted in reduced apparent viscosities, while increased fat led to increased apparent viscosities. Although chopping time significantly altered the stability of the batter and the visco-elastic properties of the cooked product, no significant difference in the apparent viscosity was detected. This observation was discussed in light of the apparent insensitivity of viscosity measurements to the degree of fat comminution.