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Salami Skin Peel Force

Situation

standardised peel force measurement of salami skinA Dutch salami producer required a method to reproducibly quantify the peel profile of artificial sausage casings. The method had to take into account:

• maturation and storage conditions
• pretest handling
• sample preparation and fixing

The information generated was used in cross-comparison with natural sausage skins and in optimizing maturation and fermentation of the finished product. For example the bacteria used to coat casings, drying of the internal meat, maturation times as well as actual peel properties of the sausage skins.

The force to initiate and maintain the peel of a salami skin was measured in a reproducible and consistent manner.

 

Method

The FTC Assisted Peel Table, coupled with good experimental design, generated reproducible results from the samples tested. A constant 90º angle was held at the test interface whilst the Peel Table facilitated controlled movement of the sample. The TMS-Pro system identified a number of interesting events during analysis relating to the peel profile of the salami samples.

 

Commercial Benefit

Salami skin peel force sample preparation

Peel Force - The method established has produced reproducible data from a small sample set.

Peel Energy - Peel skin strength methodology has commercial value in quality environments.

Peak Force - Variation in sample processing and handling can be measured.

 

 

Significance

Analysis has provided objective information relating to the peel profile of the salami samples. A large amount of information can be drawn from the investigation, which in turn can be correlated to the process variables, such as maturation time, fermentation and skin formulation.

The parameters of Mean Peel Force and Work were most accurate in predicting peel profile of the sample and should be used in future investigations. The test was representative of treatment by the consumer, quick to set up and easy to repeat.

Overall the objective was met through good experimental design and understanding of the test application. Future studies should build upon these expectations and be used to measure the effect of actual process variations.

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/

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/

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/