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Chicken Patty Shear Resistance

Situation

Chicken patty samples for bite resistance texture analysisA 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.

As with most processed food products, the incoming raw ingredients are constantly changing. Meat products are especially troublesome as the texture varies in individual animals. Because of this, the process is under constant manipulation in order to produce a consistent product. Also, the inherent variation in the product requires a method that is going to give a good representation of the whole product, not just a few points.

 

Method

Chicken patty shear resistance results graphBefore testing, samples were allowed to equilibrate to room temperature (about 72 F°). Samples where then cut into squares using a template so they would fit into the CS-1 test cell. Some of the product was heated to show the difference in texture after cooking.

After cutting, a sample was placed flat in the bottom of a standard shear cell. This cell consists of 10 blades that first compress and then shear through the product. Because this tests at several points instead of just one, the results are more reliable and more repeatable. The test was done using a TMS-Pro at a speed of 250 mm/min to a distance that allowed the blades to shear completely through the product.

 

Significance

Chicken patty shear resistance results table

  • Quick and easy test that gives repeatable, objective results
  • Allows for more concise control of textural attributes of the product
  • Once limits are in place, processor will be able to make quick decisions on the quality of the product and make changes to the process if necessary

  

Trusted by customers across the world

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

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 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