- T:+ 1 703 444 1870
- T:+ 44 (0)1403 799906
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.
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.
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.