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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 SolutionsTofu Hot Dog Shear Resistance

Highlights

  • Objective measurement of physical mouthfeel properties sensed in biting a meat-based hotdog to optimize a meat-free alternative
  • Repeatable test method replicating the best sensory correlation for biting into meat using a software-controlled texture analyzer
  • Precision compression probe to deform and rupture indentical test samples
  • Quantified hardness texture correlated to the firmness of meat products using vegtarian, vegan an plant-based formulations

Situation

Tofu texture profile defined by compression testingMeat processor wanted to develop a vegetarian alternative to popular meat based hotdog using tofu. Good correlation with sensory properties was required from an instrumental method.

Textural properties of vegetarian, vegan and plant-based derivatives of traditional meat based products are critical. local market for hotdog sales and wanted to repeat this success with their vegetarian alternative.

 

Method

Tofu hotdog and meat consistency comparison table -  - cohesiveness and springiness indexHardness to bite (shear resistance) and hardness to touch (perception of springiness) were identified as critical texture properties of the meat based hotdogs. Instrumental texture analysis imitated these conditions through shear and compression testing. The cohesiveness and springiness are determined by calculations from two compression cycles, which replicate the chewing of the sample.

  • Correlated with sensory properties
  • Measure effect of process formulation changes during product matching
  • Vegetarian product developed matches profile of original

 

Significance

A reproducible and objective method for measuring and comparing meat and vegetarian/vegan/plant-based products in the development process

 

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