- T: 703 444 1870
- F: 703 444 9860
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.
Textural properties of vegetarian derivatives of traditional meat based products are critical. local market for hotdog sales and wanted to repeat this success with their vegetarian alternative.
Hardness to bite and hardness to touch were identified as critical texture properties of the meat based hotdogs. Instrumental texture analysis imitated these conditions through shear and compression testing. The cohesiveness and springiness are determined by calculations from two compression cycles, which replicate the chewing of the sample.
A reproducible and objective method for measuring and comparing meat and vegetarian products in the development process