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Deli Meat Firmness

Situation

Deli meat slice samplesMeasuring the difference in texture between two restructured deli meat products.

A processor of restructured deli meats had one of their plants that was not producing same texture of product as the other plant. Through their sensory testing, they could note a difference in the texture of the meats, however, they needed a consistent, repeatable and quantifiable way to measure and prove the difference.

 

 

Method

The TMS-Pro texture analyzer with a 2500N load cell and CS-1 Kramer Shear Test Cell was used to perform this test.When comparing Product A and Product B, it is imperative that the sample sizes be the same on both to obtain accurate readings. We took 10 slices for our sample size. Next, with a square shaped “cookie cutter” measuring 2.6 sq.in. X 2.6 sq.in, (the same size as the inside of the test cell box), we cut the 10 slices of meat into a perfect square. Next, we placed the square shaped pile of meat slices into the test cell box. The test was set to run all the way through the product then return to zero. The graph to the right shows 3 curves from both Products A and B. The graph indicates Product B was a firmer product reaching higher forces on the graph than Product A. Where the arrows are pointing (jagged lines) indicate the shear blades shearing through the meat. The downward slope indicates the blades retracting from the product.

 

Significance

This shear test method with the TMS-Pro Texture Analyzer proves to detect a difference between the two products and provides a repeatable, quantitative way to measure the difference.

 Deli meat results graphDeli meat sample comparison results table

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

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/