How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 22 November 2016

Substituting your Meat at mealtimes: Part 2: Texture Measurement of Meat and non-Meat Products

MeatballsAs whole tissue, meat is a natural product that possesses inherent variability due to many factors. As a sample for testing this can present a common problem to assess the texture repeatably. 

Processed meats are of three general types: deli-styles (for example turkey, bologna), that are sliced; formed meats (meat balls, meat patties, chicken patties, chicken nuggets); and sausage-style meats, which are usually tubular shaped. Processed meats are often investigated to assess, for instance, ideal combinations of ingredients, evaluate contribution of processing methods/times and highlight quality inconsistencies.