You are here

Shear Fixtures

Shear fixturesFood shear testing is a very popular method used in food texture analysis. It is common since many foods are first sliced or “sheared” by the front incisors when introduced to the mouth, in addition to preparation, therefore shear fixtures are used to cut the sample.

Shear testing

There are many different variations on the basic shearing apparatus such as razor blades, V-shaped or notched blades, rounded blades and straight blades. Depending on the blade geometry, many actions are performed on the sample, including shearing, tearing and compression.

Some versions such as the Warner-Bratzler design are standardized toward a particular type of food or industry test – in this case meat shear force to measure tenderness. Volodkevich bite jaws specifically simulate the incisors.

FTC shearing fixtures range from heavy-duty blades, developed in conjunction with the USDA, to highly sensitive wires for the ISO butter shear test.

Other products are equally well correlated to consumer sensory perceptions by shear techniques.

NOTE: Shear in this context is a texture testing term – the true engineering definition involves the material shearing within its own structure and is not induced by a fixture which cuts.

 

Typical products tested Texture characteristics
  • Butter - to measure process quality
  • Cheese - to optimize ripening
  • Chewing gum tablets - hardness and crispness analysis
  • Steak, chicken breast and other meats - to optimize muscle texture
  • Confectionery bars - to measure bite profile
  • Pasta - for cooking profile
  • Pastry - to measure toughness at different formulations
  • Sausages - as an indicator of shear toughness
  • Snack bars - to measure cross-section
  • Vegetables - to optimize heat treatment
  • Consistency
  • Firmness
  • Fracture
  • Gel Strength
  • Hardness
  • Rigidity
  • Ripeness
  • Softness
  • Spreadability
  • Yield Point

Texture analysis glossary

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

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

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/