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

Tuesday, 6 December 2016

Substituting your Meat at mealtimes: Part 4: Sausage shearing – texture comparison

Warner-Bratzler blade test on sausages
Reformed Products:
Sausage Shearing using Warner-Bratzler
For the testing of circular samples, the Warner-Bratzler Blade (as shown in Figure 4) is recommended, as it provides a larger cutting surface around the product at the start of the test by means of its triangular notch in the middle of the blade. 

With a slotted base insert, the knife is able to cut through the entire sausage providing a crude method with little sample preparation which lends itself ideally to quick quality determination. It is the most common biting or shearing system for the assessment of meat and meat products.