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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.

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The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu

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With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa

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.

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