Salami Firmness Testing by Cylinder Probe Penetration Method
Firmness of products can be measured in a number of different ways. For this test, a 25.4mm cylinder was used to measure the inner meat of a ground salami product.
Individual samples were cut from whole salami using a template. Each piece was approximately 1 inch in height when placed on the texture analyzer. The perspex cylinder fixture then moved down and penetrated into the product a set distance.
Apple Firmness Testing by Magness-Taylor Penetration Method
Objective texture testing of fruit is especially helpful when trying to determine the ripeness or freshness. Information like this makes it simpler for growers to decide the correct moment to harvest in order to present the consumer with the most desirable product.
Then each sample was placed on the lower fulcrums of the fixture. The upper Magness-Taylor fixture moved and the system measured the force that was needed to break each sample - the firmness equating to freshness.
Cheese Slice Firmness Testing by Cylinder Probe Penetration Method
The firmness of cheese is often a primary quality indicator. This is especially true with a processed type of cheese where additional water is added to the product as a texture modifier.
Being able to objectively measure the firmness of the product allows the processors to have a better understanding on how changes in formulation can affect the texture. This test uses a 1 inch cylinder probe fixture to penetrate into a stack of 10 cheese slices.
Cream Cheese Firmness Testing by Single Point Penetration Method
As with many other foodstuffs, the firmness of cream cheese is a critical quality control point. The firmness of this product is very dependent upon temperature, so care was taken to ensure that all of the test replications were performed at the same temperature.