“Nikogori” extracted from cooked fish or meat has been noted as an easy-to-eat food for old aged people and those with medical problems associated with swallowing. The unique texture of “Nikogori” is the source of its good taste. We investigated the effects of adding seasonings (soy sauce, rice vinegar, wine vinegar, milk and mayonnaise) and changes in the processing of “Nikogori” made from chicken on the physical properties of “Nikogori”. We examined the rheological properties of “Nikogori” using dynamic viscoelasticity, rupture characteristics, lightness, pH, ¹⁷O-NMR data and microscopy. Also, the relationship between the change in the quantity of collagen and the molecular weight distribution of the gelatin was studied by electrophoresis. As a result, the mechanical properties of the “Nikogori” were found to be dependent on the presence of the seasonings, such as wine vinegar, rice vinegar or mayonnaise. We found that the pH and fats of the solution had an influence on the solubilization of the collagen and gelation. When meat was heated in a low pH solution (adding wine vinegar or rice vinegar), the collagen was eluted very well, turned into gelatin and formed stronger gels. On the other hand, when mayonnaise was added to the “Nikogori”, they formed weaker gels. When we prepared a model gel with added fats, it formed weaker gels and its spin-lattice relaxation times (T₁) based on the ¹⁷O-NMR data tended to be shorter as the molecular motion in the solution was retarded.