The EYE PENCIL RIG (A/EP) provides a method of carrying out a vital test on eye pencil samples.
The rigidity of an eye pencil core must allow the tip to be sharpened to a point to provide a ‘defined line’ application without scratching the eye of the user.
The product developer must tackle the challenge of creating a product which achieves this but is not so soft to cause smudging around the eye or have the tendency to become crumbly or brittle after prolonged or low-temperature storage.
Texture is a very important parameter in the total quality of meat and meat products (i.e. whole tissue and processed meats). For the consumer’s acceptability of meat, tenderness is a crucial property. As whole tissue meat is a natural product it possesses inherent variability due to many factors. As a sample for testing this presents a common problem to assess the texture repeatably.
Processed meats have 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.
