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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

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/

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

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