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Ground Meat Firmness

Situation

Ground meat sample preparationA large producer of cooked sausage products for the foodservice industry needed a way to measure the effect that changes in the raw product, as well as the grinding and cooking process had on the finished product texture.

Textural properties of the finished product are a key characteristic in the judgment of quality as well as an indication of proper processing.

The processor currently only used human sensory methods to gauge these differences and therefore, no objective measurements to back up whether the products met a certain level of quality.

 

Method

Ground meat sample within test cellThe products were tested using the Kramer standard shear/compression test cell. A single patty was first cut to size, using a template so that all samples were the exact same size. After being cut, samples were placed in the shear cell for testing.

The shear cell consists of 10 blades that compress, shear and extrude the product. This allows for a large cross‐section of the product to be tested each time, giving more repeatable results.

 

 

 

Significance

• Quick and easy test designed to supplement the sensory evaluation
• Software facilitates automatic statistical analysis and data storage
• Allows customer to put objective numbers to correspond with sensory evaluations
• This test method is also applied to measure the texture of other ground meat products such as hamburger

ground-meats-firmness-graph

Trusted by customers across the world

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/

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