Guide pricing

Register now to view our guide prices in just a few seconds.

If you're just starting your search for a tensile tester then our guide prices include test frame, software, installation and ongoing support. Excludes price of load sensor and accessories.

Would you like a formal quote or a demo?

You can also request a free formal quotation and demonstration if you want to discuss your test requirements with an engineer.

Texture Analysis SolutionsBeef Stick Firmness

Highlights

  • Objective baseline reference formulation profile correlated to an ideal sensory mouthfeel
  • Repeatable comparison test method using a software-controlled texture analyzer
  • Industry-standard meat shear fixture to replicate the bite and initial tear of the stick-shaped samples
  • Quantified hardness texture correlated to consumer-acceptable bite, chew and tear

Situation

Beef stick bite toughness testingA large manufacturer of beef sticks and beef jerky items was looking for a quantifiable, consistent way to measure and ultimately better control the texture of their product. Current methods involved simple visual inspections and very subjective human sensory evaluation.

The manufacturer had received consumer complaints that some of the beef sticks were too chewy when bitten into. The manufacturer needed to develop a baseline reference or “standard” for their “ideal” product so that they could compare other products (i.e. too chewy) to it. Before our test, they used sensory analysis alone to determine the bite strength of the product, however, they wanted a method to quantify the data and visualize the difference in the flavors and also difference in an ideal sample and a not ideal sample. A consistent and repeatable method of measuring and therefore controlling the texture is essential.

 

Method

Beef stick firmness results graphAll testing was done using a TMS-Pro with a 250N Load cell and a shear blade fixture, of notched Warrner-Bratzler design - an industry-standar for the evaluation of the toughness of meat products. The chart at the bottom exhibits the data collected from running samples of 4 different beef stick products. The graph demonstrates noticeable difference between the 4 flavors. After running many reps on each flavor, the manufacturer could get a “standard” or baseline for that particular flavor. Then, they can compare that number (peak force) to a product that is considered “too chewy”.

 

Significance

  • Quick and easy test that gives repeatable, objective results that are nearly real time with the processing
  • Client will now have a quantifiable way to show differences texture caused by formulation variations
Talk to your nearest representative for your country about solutions, pricing and support
 

Got a question about a solution? Get in touch and speak to one of our Technical Sales Engineers now...

Speak to an expert