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Two samples of chopped, processed, and canned clams were submitted for texture evaluation.
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The force to initiate and maintain the peel of a salami skin was measured in a reproducible and consistent manner.
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The force to initiate and maintain the peel of a salami skin was measured in a reproducible and consistent manner.
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A method to measure the hardness of fish cake patties was developed and applied as a predictor of process behaviour.
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Meat processor wanted to develop a vegetarian alternative to popular meat based hotdog using Tofu. Good correlation with sensory properties was required from instrumental method.
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A compression test was used to provide valuable data regarding the quality of caviar.
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A large producer of cooked sausage products for the foodservice industry needed a way to measure the effect that changes in the raw product, as well as the grinding and cooking process had on the finished product texture.
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A large food processor needed a way to determine the slicing properties of its unprocessed pepperoni ingredient before the product was actually sliced.
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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.
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A processor of meat products was looking for a way to better control its outgoing product. Current methods involve simple visual inspections and are very subjective.
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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.
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