7/30/2019 Texture Evaluation of Chicken Patties
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Texture Evaluation of Chicken Patties
A large processor of natural meat products was looking for a way
to better control itsoutgoing product. Current methods involved a
simple visual inspection and are very
subjective.
Problem
As with most processed food products, the incoming raw
ingredients are constantly changing.
Meat products are especially troublesome as the texture varies
in individual animals. Because
of this, the process is under constant manipulation in order to
produce a consistent product.
Also, the inherent variation in the product requires a method
that is going to give a good
representation of the whole product, not just a few points.
Solution
Before testing, samples were allowed to equilibrate to room
temperature (about 72 F).
Samples where then cut into squares using a template so they
would fit into the CS-1 test cell.
Some of the product was heated to show the difference in texture
after cooking.
After cutting, a sample was placed flat in the bottom of a
standard shear cell. This cell
consists of 10 blades that first compress and then shear through
the product. Because this tests
at several points instead of just one, the results are more
reliable and more repeatable. The test
was done using a TMS-Pro at a speed of 250 mm/min to a distance
that allowed the blades to
shear completely through the product.
Benefit
Quick and easy test that gives repeatable, objective results
Allows for more concise control of textural attributes of the
product
Once limits are in place, processor will be able to make quick
decisions on the quality of the
product and make changes to the process if necessary
7/30/2019 Texture Evaluation of Chicken Patties
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Texture Evaluation of Beef Hot Dogs
A processor of hot dogs and meat products was looking for a way
to better control the texture
of their product. Current methods involved simple visual
inspections and very subjective human sensory evaluation.
Problem
As with most processed food products, the incoming raw
ingredients are constantly changing.
Meats are especially troublesome as the texture can vary within
individual animals. Because
of this, the process is under constant manipulation in order to
produce a consistent product.
A consistent and repeatable method of measuring and therefore
controlling the texture is
essential.
Solution
Before testing, samples were allowed to equilibrate to room
temperature (about 72 F). Some
products were heated for one minute to show the difference in
texture after cooking. The test
cell selected was a single blade shear, often referred to a
Warner-Bratzler test.
This is used extensively in the meat industry on both raw and
cooked product. All testing was
done using a TMS-Pro at a speed of 250 mm/min to a distance that
allowed the blade to shear
completely through the product.
Benefit
Quick and easy test that gives repeatable, objective results
that are nearly real time with the
processing
Allows for more concise control of textural attributes of the
product
Reduces the possibility of downtime due to a product that does
not meet quality standards
