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Pepperoni Sliceability

Situation

Pepperoni sample under compressionA large food processor needed a way to determine the slicing properties of its unprocessed pepperoni ingredient before the product was actually sliced.

The processor was encountering problems with product that was too soft and therefore would clog the slicer in the production process. This would cause significant downtime and ultimately decreased profits.

 

 

Method

The refrigerated samples were allowed to equilibrate to room temperature (~73° F) before testing. Once the products reached a stable temperature, samples were prepared by cutting 3/8 inch, cylindrical slices from the whole product. The TMS‐Pro system was used with a 2500 Newton load cell with a 100mm diameter compression platen mounted to it.

The samples were compressed to a height of 15 mm at a speed of 400 mm/min. Calculations were performed to measure the peak force encountered for each test replication.

 

Significance

  • Allows for the prescreening of the product to reduce problems in the process flow
  • Software facilitates automatic statistical analysis and objective measurements
  • Will decrease the chances of down time due to clogged slicers, and therefore save time and money

 

Pepperoni sliceability testing results graph

 

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

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/

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs