How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Thursday, 13 October 2016

Substituting your Meat at mealtimes: Part 3: Battle of the burgers – texture comparison

Eating a burger
Perhaps the easiest of meat products to recreate is the burger or “pattie” as it can take a combination of ingredients in bulk and form a structural mass that attempts to mimic a burger with dense mouthfeel. 

The use of quinoa, brown rice, bulgur and vegetables can be successfully combined as a fibre-rich patty with the texture of a meat burger.

Tuesday, 11 October 2016

Predicting Consumer Juiciness Ratings of Meat

Cutting raw meat
Texture is the most important sensory trait when evaluating meat products. 

According to researchers at the Minister of Agriculture and Agri-Foods Canada: “The four important factors that determine meat tenderness are background toughness (determined antemortem), the toughening phase during rigor onset, the tenderisation phase (during the postmortem aging period), and the denaturation/solubilisation of proteins during cooking.