A non-linear rheological model was developed for processed pork and poultry meats. The modeled parameters were identified based on the results of compression stress relaxation tests at a constant strain rate in initial (compression) and final (expansion) phases of the test and at constant deformation values in the principal stage of the test (stress relaxation). The analyzed material comprised processed pork and poultry meats which are supplied by renowned manufacturers and are available in retail throughout Poland. The proposed rheological model of the analyzed processed meats was logically and empirically validated, and it adequately described changes in stress in all three phases of the relaxation test. Significant differences were observed in the rheological properties of processed meats that belonged to the same processing groups, but were made of different meat (pork or poultry). Significant correlations were noted between the proximate chemical composition and rheological properties of the analyzed products. The proposed rheological model can be used to optimize the production of processed meats. (C) 2014 Elsevier Ltd. All rights reserved.