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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

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

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 found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/