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Shear test methods

Animation of shear method

Shear testing is a very popular and valuable test method applicable to food texture analysis. This method applies slicing or "shearing" to the product, which replicates the action of the front incisors when food is introduced into the mouth. This test procedure also measures the sample's shear resistance force when being cut by a knife, during preparation and serving - a good indication of tenderness and toughness.

See FTC's shear test method capabilities.

Test procedures

Although the description of "shear testing" is commonly given to any test that uses a cutting action to apply a stress to a food sample, the true engineering definition of shear, does not employ a blade but refers to a material being stressed from two opposite directions and then shearing within its own structure.

Click here for a video demonstrating a shear test method to measure gherkin crunchiness.

There are many different variations of basic shear testing apparatus: blades in V, notched, rounded or straight edges. The Warner-Bratzler meat shear design is an industry standard configuration for meat tenderness. A wire shear test cell is used for ISO standard testing of butter, but like all accessories, can be correlated to the sensory texture of many product types.

Shear testing fixtures

Shear test methods are sutable for meat and butterShear test results for picked gherkin crunchinessShear testing applications for meat vegetables and confectionery

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

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/