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Hot Dog Shear Resistance

A processor of hot dogs and meat products was looking for a way to better control the texture of their product. Current methods involved simple visual inspections and very subjective human sensory evaluation.

 

Problem

Beef hot dog beef slicingAs with most processed food products, the incoming raw ingredients are constantly changing. Meats are especially troublesome as the texture can vary within individual animals. Because of this, the process is under constant manipulation in order to produce a consistent product.

A consistent and repeatable method of measuring and therefore controlling the texture is essential.

 

 

 

Solution

Hot dog shear resistance results graphBefore testing, samples were allowed to equilibrate to room temperature (about 72 F°). Some products were heated for one minute to show the difference in texture after cooking. The test cell selected was a single blade shear, often referred to a Warner-Bratzler test.

This is used extensively in the meat industry on both raw and cooked product. All testing was done using a TMS-Pro at a speed of 250 mm/min to a distance that allowed the blade to shear completely through the product.

 

 

 

Benefit

Hot dog shear resistance results table

    • Quick and easy test that gives repeatable, objective results that are nearly real time with the processing
    • Allows for more concise control of textural attributes of the product
    • Reduces the possibility of downtime due to a product that does not meet quality standards

Trusted by customers across the world

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/

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/

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