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Deli Meat Firmness

Situation

Deli meat slice samplesMeasuring 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 quantifiabale 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

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

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

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu