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Texture Evaluation of Chicken Patties

A large processor of natural meat products was looking for a way to better control its outgoing product. Current methods involved a simple visual inspection and are very subjective.

Problem
As with most processed food products, the incoming raw ingredients are constantly changing. Meat products are especially troublesome as the texture varies in individual animals. Because of this, the process is under constant manipulation in order to produce a consistent product. Also, the inherent variation in the product requires a method that is going to give a good representation of the whole product, not just a few points.

Solution
Before testing, samples were allowed to equilibrate to room temperature (about 72 F). Samples where then cut into squares using a template so they would fit into the CS-1 test cell. Some of the product was heated to show the difference in texture after cooking. After cutting, a sample was placed flat in the bottom of a standard shear cell. This cell consists of 10 blades that first compress and then shear through the product. Because this tests at several points instead of just one, the results are more reliable and more repeatable. The test was done using a TMS-Pro at a speed of 250 mm/min to a distance that allowed the blades to shear completely through the product.

Benefit
Quick and easy test that gives repeatable, objective results Allows for more concise control of textural attributes of the product Once limits are in place, processor will be able to make quick decisions on the quality of the product and make changes to the process if necessary

Texture Evaluation of Beef Hot Dogs


A processor of hot dogs and meat products was looking for a way to better control the texture of their product. Current methods involved simple visual inspections and very subjective human sensory evaluation.

Problem
As with most processed food products, the incoming raw ingredients are constantly changing. Meats are especially troublesome as the texture can vary within individual animals. Because of this, the process is under constant manipulation in order to produce a consistent product. A consistent and repeatable method of measuring and therefore controlling the texture is essential.

Solution
Before testing, samples were allowed to equilibrate to room temperature (about 72 F). Some products were heated for one minute to show the difference in texture after cooking. The test cell selected was a single blade shear, often referred to a Warner-Bratzler test. This is used extensively in the meat industry on both raw and cooked product. All testing was done using a TMS-Pro at a speed of 250 mm/min to a distance that allowed the blade to shear completely through the product.

Benefit
Quick and easy test that gives repeatable, objective results that are nearly real time with the processing Allows for more concise control of textural attributes of the product Reduces the possibility of downtime due to a product that does not meet quality standards

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