Guide pricing

Register now to view our guide prices in just a few seconds.

If you're just starting your search for a tensile tester then our guide prices include test frame, software, installation and ongoing support. Excludes price of load sensor and accessories.

Would you like a formal quote or a demo?

You can also request a free formal quotation and demonstration if you want to discuss your test requirements with an engineer.

What is Mecmesin | Texture Analysis?

 

Mecmesin | Texture Analysis is the rebrand of our Food Technology Corporation (FTC) business under our parent Mecmesin brand.

Through our 15 plus year association with FTC, Mecmesin has built up extensive experience in practical food texture measurement.

This rebrand is part of our strategy to emphasise the strength of our capabilities and to grow our food texture analysis business.

Our expertise combined with our cost effective solutions for field, factory and laboratory test environments makes us the ideal partner for your texture measurement needs.

Texture Analysis SolutionsSalami Skin Peel Force

Highlights

  • Objective comparative peel test method to measure the effectiveness of alternative cured meat sausage skins
  • Repeatable and quick test method to measure peel force using a software-controlled texture analyzer or tensile tester
  • Adjustable pinch grip fixture to grip the pre-cut skin section and measure the resistive tension force
  • Reliable quality check for manufacture and processing to optimise preservation of the product against ease of serving and preparation for the consumer

Situation

standardised peel force measurement of salami skinA Dutch salami producer required a method to reproducibly quantify the peel profile of artificial sausage casings. The method had to take into account:

• maturation and storage conditions
• pre-test handling
• sample preparation and fixing

The information generated was used in cross-comparison with natural sausage skins and in optimizing maturation and fermentation of the finished product. For example, the bacteria used to coat casings, drying of the internal meat, maturation times as well as actual peel properties of the sausage skins.

The force to initiate and maintain the peel of a salami skin was measured in a reproducible and consistent manner.

 

Method

The FTC Assisted Peel Table, coupled with good experimental design, generated reproducible results from the samples tested. A constant 90º angle was held at the test interface whilst the Peel Table facilitated controlled movement of the sample. The TMS-Pro system identified a number of interesting events during analysis relating to the peel profile of the salami samples.

 

Commercial Benefit

Salami skin peel force sample preparation

Peel Force - The method established has produced reproducible data from a small sample set.

Peel Energy - Peel skin strength methodology has commercial value in quality environments.

Peak Force - Variation in sample processing and handling can be measured.

 

 

Significance

Analysis has provided objective information relating to the peel profile of the salami samples. A large amount of information can be drawn from the investigation, which in turn can be correlated to the process variables, such as maturation time, fermentation and skin formulation.

The parameters of Mean Peel Force and Work were most accurate in predicting peel profile of the sample and should be used in future investigations. The test was representative of treatment by the consumer, quick to set up and easy to repeat.

Overall the objective was met through good experimental design and understanding of the test application. Future studies should build upon these expectations and be used to measure the effect of actual process variations.

Talk to your nearest representative for your country about solutions, pricing and support
 

Got a question about a solution? Get in touch and speak to one of our Technical Sales Engineers now...

Speak to an expert