Karaman, SafaYılmaz, Mustafa TahsinKayacıer, AhmedDogan, MahmutYetim, Hasan2021-03-202021-03-2020150022-11550975-8402http://doi.org/10.1007/s13197-014-1434-3https://hdl.handle.net/20.500.12885/1159Yetim, Hasan/0000-0002-5388-5856; Yilmaz, Mustafa Tahsin/0000-0002-5385-8858; Karaman, Safa/0000-0002-1865-661X; DOGAN, Mahmut/0000-0003-1639-4641The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 degrees C) on steady shear rheological properties of O/W model system meat emulsions were investigated. The effect of temperature and oil concentration was modeled using power law and exponential type functions. The meat emulsions showed non-Newtonian flow behavior because flow behavior index was lower than unity. Consistency coefficient and flow behavior index values of O/W model system meat emulsions were calculated using Oswald de Waele model with higher coefficients of determination. Apparent viscosities of emulsions at a specified shear rate (50 s(-1)) were in the range of 0.652-0.941 Pa s. Increasing oil concentration provided an increase in apparent viscosity and increase in temperature levels resulted a decrease in consistency coefficient values. The exponential function performed better than the power-law function (R-2>0.922) in terms of describing the effect of oil concentration on the steady shear rheological properties of the model system meat emulsions. Higher coefficients of determination (R-2=0.979-0.999) were observed in exponential-type function compared to a power law function (R-2=0.880-0.946).eninfo:eu-repo/semantics/openAccessMeat emulsionRheologyApparent viscosityTemperatureConcentrationArticle10.1007/s13197-014-1434-352638513858WOS:00035519600007326028770Q3Q1