The change of rheological property in Tan mutton tissue during storage.

Taking different parts of Tan mutton in Ningxia as samples, the rheological properties of Tan mutton at 0, 2, 4, and 8 days were studied by rotational rheometer. The stress relaxation under static state and the dynamic oscillation rheological properties in flow state was examined. The dynamic storage modulus, loss modulus, and complex viscosity with angular frequency were measured. The microstructure of Tan sheep was observed by field emission scanning electron microscope (FESEM) to elucidate the changes of surface microstructure of muscle fibers. The results showed that the Tan mutton was a non‐Newtonian fluid and exhibits pseudoplastic behavior. The apparent viscosity decreased with the increase of shear rate. The longissimus dorsi muscle was stored in 2, 4, 6, and 8 days. The Ostwald‐de Waele model had a coefficient of fit of 0.9245, 0.986, 0.992, 0.986, and the Ostwald‐de Waele model of the hind legmuscles at 2, 4, 6, and 8 days had a coefficient of fit of 0.744, 0.911, 0.346, and 0.604. The model fitting effect of the long muscle was better than that of the hind leg muscle, which indicated that the flow effect of the longissimus dorsi muscle was better than that of the hind leg muscle during processing. Overall, the Ostwald de Waele model could better describe the flow properties of meat emulsions, which was better than the Herschel Bulkley model. Practical applications: In this study, we have demonstrated that rheological property of Tan mutton was changed with the extension of time. This study can provide theoretical guidance for the improvement of meat deep processing technology. [ABSTRACT FROM AUTHOR]