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Beef Stick Firmness

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 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

Trusted by customers across the world

I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com