Stress Relaxation Kinetics of Meat Batters Containing Various Fillers During Smokehouse Cooking

Changes in stress relaxation properties during smokehouse cooking of meat batters containing various fillers were determined. The fillers used were butter‐milk powder, corn starch, modified corn starch, modified wheat flour, soy‐protein concentrate, whey‐protein concentrate, and micro‐crystalline cellulose. The cooking process was modelled using reaction kinetics and Eyring's absolute reaction rate theory. Enthalpy and entropy changes of activation were calculated for various properties and fillers.