Let us show you a range of possibilities for measuring textural properties of meat and fish products with a texture analyser.
意味着sure a multitude of textures from raw ingredients to finished product.
For the consumer’s acceptability and perception of quality of meat and fish products, texture is crucial. Whole tissue and processed meats are often investigated to assess ideal combinations of ingredients, evaluate contribution of processing methods/times and highlight quality inconsistencies.
The measurement issues are, however, different for each type of meat. Deli-style meats need to balance the binders and texturising ingredients to obtain perfect firmness, cohesiveness and low adhesiveness so that they can be easily cut. Formed meats need to balance moderate firmness with strong cohesion since these products are usually handled roughly but must remain whole. Many formed meats are often breaded so crispness is also a major textural attribute.
For fish and fish products the issues of firmness, gaping, and the creation of surimi products with an authentic shell-fish texture that are barely distinguishable from the real thing present challenges. At each stage in surimi product development, production and quality control, food manufacturers can quantify textural parameters such as toughness, elasticity and gel strength using the TA.XTplusTexture Analyser. The effects of gel moisture content, salt concentration, cooking temperature and length of time heat is applied during processing are typical assessments which cut out the guess-work.
A wide range of MEAT AND FISH PRODUCT test methods is built intoExponentTexture Analyser softwareand will automatically load at the click of a button. We help make your testing quicker to access and the analysis of your product properties already prepared for you.
Typical measurements include:• Firmness / Toughness • Stiffness • Cutting Strength • Surimi Gel Strength • Toughness • Tensile Strength •
Over the years we’ve worked with top scientists and companies in the field to develop such fixtures as theMeullenet-Owens Razor Shear Bladefor poultry tenderness measurement and theUSDA Standard Warner-Bratzler bladefor meat testing.
No one knows more about the texture analysis of meat and fish products – but don’t just take our word for it,read an example of what our customers have to say.
Any of thetexture analyser rangecan be used for the product tests listed.
选择特殊的附件和典型的意思surements which are commonly used in this application area are shown below, although this does not necessarily include the complete range available for the testing of bakery products. Test procedures include: compression, puncture / penetration, tension, fracture / bending, extrusion, cutting / shearing.