Abstract: The rheological behavior of minced food material is the theoretical basis used to design the processing equipment,method and quality control.Minced food material ，s microstructure is omorphous so study on its rheological behavior is a difficult point of food rheology all along.In this paper,the relative factors and the forming mechanism of minced food material rheological behaviour were discussed by testing and analyzing the features of minced pork and fish.A foundation was established to further build the quantitative model between the rheological behaviour and microstructure of minced food material.

Key words: Food Rheological behaviour Apparent viscosity