Meat processor wanted to develop a vegetarian alternative to popular meat based hotdog using tofu. Good correlation with sensory properties was required from an instrumental method.
Textural properties of vegetarian, vegan and plant-based derivatives of traditional meat based products are critical. local market for hotdog sales and wanted to repeat this success with their vegetarian alternative.
Hardness to bite (shear resistance) and hardness to touch (perception of springiness) were identified as critical texture properties of the meat based hotdogs. Instrumental texture analysis imitated these conditions through shear and compression testing. The cohesiveness and springiness are determined by calculations from two compression cycles, which replicate the chewing of the sample.
A reproducible and objective method for measuring and comparing meat and vegetarian/vegan/plant-based products in the development process