As whole tissue, meat is a natural product that possesses inherent variability due to many factors. As a sample for testing this can present a common problem to assess the texture repeatably.
meats are of three general types: deli-styles (for example turkey,
bologna), that are sliced; formed meats (meat balls, meat patties,
chicken patties, chicken nuggets); and sausage-style meats, which are
usually tubular shaped. Processed meats are often investigated to
assess, for instance, ideal combinations of ingredients, evaluate
contribution of processing methods/times and highlight quality