Vegetarian Tofu Based Hotdog

Customer

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.

Problem

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.

Solution

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.

• Correlated with sensory properties
• Measure effect of process formulation changes during product matching
• Vegetarian product developed matches profile of original

Benefit

• A reproducible and objective method for measuring and comparing meat and vegetarian products in the development process