Three sorts of snail pate were prepared. In the fist two sorts different quantities of a vegetal protein (biogel) is put in. In the third sort, the content of bacon was substituted with vegetal oil. The influence of temperature on the rheological characteristics of snail pâté was studied in this paper. The rheological characteristics of snail pâté were derived from uniaxial compression tests. The following rheological characteristics were calculated from compression curves: Young modulus, firmness, critical stress and compression energy. As is expected, the Young modulus decreases with increase of temperature. Both temperature and the content of sorts, influences the values of the above parameters. The Young modulus was calculated tacking into account both Cauchy strain and Hencky strain. To determine the firmness and critical stress from compression curves, Hencky strain was used to draw these curves.
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