Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

► Effect of oil and temperature level on viscoelasticity of meat emulsion was assessed. ► Viscoelastic behavior of the emulsions was characterized using Burgers model. ► Final percentage recovery of emulsions increased with oil content. ► Significant correlations between creep-recovery data and TPA parameters were observed. ► Different mathematical models were constructed to predict the rheological parameters.