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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 SolutionsSausage Ball Firmness

Highlights

  • Objective comparative measurement of physical mouthfeel properties sensed in biting reconstituted meat products of differing cook profiles
  • Repeatable and quick test method on a bulk sample of varying-sized individual items using a software-controlled texture analyzer
  • Industry-standard Kramer fixture to compress and shear the sample indicative of a bite
  • Quantified hardness texture correlated to the ideal firmness as a function of cook time to enable recommendations

Situation

Sausage ball samples for firmness testingA processor of meat products was looking for a way to better control its outgoing product. Current methods involve simple visual inspections and are very subjective.

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. Products such as sausage balls have an additional challenge because of their inconsistent size and shape.

 

Method

Sausage balls firmness results graphBefore testing, samples were allowed to equilibrate to room temperature (about 72 F°).Three samples were then placed in a standard shear cell for testing, roughly 55 grams. Some products were heated to show the difference in texture after cooking.

The shear cell consists of 10 blades that first compress and then shear through the product. This design allowed for testing multiple samples at once, giving a more complete picture of the product. All testing 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.

 

 

 

Significance

Sausage balls firmness results table - comparing heated and room temperature

  • 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
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