Meat and Fish Texture Measurement

Let us show you a range of possibilities for measuring textural properties of meat and fish products with a texture analyser.

BRAND Stable Micro Systems
MADE IN United Kingdom
WARRANTY 2 Years Warranty + 10 Years SPARE PARTS
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PRODUCT DETAILS

Measure a multitude of textures from raw ingredients to finished product.

For the consumer’s acceptability and perception of quality of meat and fish products, texture is crucial. Whole tissue and processed meats are often investigated to assess ideal combinations of ingredients, evaluate contribution of processing methods/times and highlight quality inconsistencies.

The measurement issues are, however, different for each type of meat. Deli-style meats need to balance the binders and texturising ingredients to obtain perfect firmness, cohesiveness and low adhesiveness so that they can be easily cut. Formed meats need to balance moderate firmness with strong cohesion since these products are usually handled roughly but must remain whole. Many formed meats are often breaded so crispness is also a major textural attribute.

For fish and fish products the issues of firmness, gaping, and the creation of surimi products with an authentic shell-fish texture that are barely distinguishable from the real thing present challenges. At each stage in surimi product development, production and quality control, food manufacturers can quantify textural parameters such as toughness, elasticity and gel strength using the TA.XTplus Texture Analyser. The effects of gel moisture content, salt concentration, cooking temperature and length of time heat is applied during processing are typical assessments which cut out the guess-work.

A wide range of MEAT AND FISH PRODUCT test methods is built into Exponent Texture Analyser software and will automatically load at the click of a button. We help make your testing quicker to access and the analysis of your product properties already prepared for you.

Typical measurements include: • Firmness / Toughness • Stiffness • Cutting Strength • Surimi Gel Strength • Toughness • Tensile Strength •

Over the years we’ve worked with top scientists and companies in the field to develop such fixtures as the Meullenet-Owens Razor Shear Blade for poultry tenderness measurement and the USDA Standard Warner-Bratzler blade for meat testing.

Warner – Bratzler Blade

Used to assess the firmness/ toughness of e.g. sausages, chicken breast.

Thin Warner – Bratzler Blade with V slot

Used to assess the toughness of flat meat samples e.g. burgers

Volodkevich Bite Jaws

For meat testing according to USDA standard.

Multiple Puncture Probe

For meat testing according to Honikel method.


Mini Kramer / Ottowa Cell

Particularly suited to reduce the force of bulk shearing/compression of multi particle products.

5-blade Kramer Shear Cell

Used to assess firmness (in bulk) where meat pieces present themselves in non-uniform shapes and sizes or where meat has such variable texture.

Meullenet – Owens Razor Shear Blade

A new method for rapid and accurate assessment of poultry tenderness.

Film Support Rig

Used to assess assess tearability of sliced meats.

Cylinder probe

Used to determine meat paste firmness.

Volodkevich Bite Jaws

Used for imitative tests by simulating the action of the incisor tooth.

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