The texture of meat products plays a significant role in consumer acceptance; therefor the rheological measurements of meat products during or after the Fermentation are of importance.For the fermentation chicken breast fillet as the high quality raw material and wing raw meat as a low quality was selected.The structure formation was detected by using oscillation measurements using Rheometer MCR301. Timesweep measurment: Deformation = 0.001, f = 1 Hz, T = 30 °C. Throughout the processing and for all the measurements, the storage modulus (G´) was > the loss modulus (G´´), which indicates the solid state properties with dominant elastic properties. There is considerable difference between the storage modulus course of breast and wing meat. While the storage modulus for the wing meat shows increasing trend, but the breast shows fluctuating trend. After 7 h addressing trend for 3 h. the storage modulus of the experiment for breast 2 time larger than that of wing meat. This could be due to the relatively high proportion of fat and connective tissue of the wing meat. Throughout the processing and for all the measurements, the storage modulus (G´) was > the loss modulus (G´´), which indicates the solid state properties with dominant elastic properties. There is considerable difference between the memory module course on breast and wing meat. While the storage modulus for the wing meat steadily increases, the breast shows an alternating function. The wing muscles have a relatively large amount of connective tissue. This binds the escaping water, and thus prevents the formation of a second phase, such as at the breast. The memory module was at the end of the experiment at breast twice as large as the wing meat. The fermented breast meat is firmer and crisper than the fermented wing meat. The reason for this could be the relatively high proportion of fat and connective tissue of the wing meat.