Texture Analysis: Latest Meat Applications

Collagen is the major fibrillar component and protein in both human and animal connective tissue. It is applied in medical preparations such as wound dressings and tissue engineering.

Meat and poultry production industries result in large amounts of organic waste, rich in collagen. Scientists from the University of Oslo have been investigating collagen from turkey tendons as a promising sustainable biomaterial for pharmaceutical use. The aim of this study was to isolate and characterise pepsin soluble collagen from turkey tendons.

Mechanical properties of samples were studied using their TA.XT2i Texture Analyser in compression mode. This study illustrated a potential sustainable use of leftover raw materials from poultry. Read more


The popular hamburger continues to thrive in many new and reformulated guises. It is well know that whilst fat is important to the texture, usually a diet with a high fat intake from the consumption of such products can lead to health problems.

With this in mind, scientists from the Federal University of Lavras have been researching the technological and sensory characteristics of hamburgers with chia seed added to act as a fat replacement. In this study, chia seeds were added in different quantities to chicken burgers to replace pork fat, and the resulting product investigated in terms of sensory characteristics, among others.

They used their TA.XTplus Texture Analyser to perform shear force measurements on samples. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition, although the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fibre burgers. Read more


Meanwhile, scientists from Tallinn University of Technology have been researching the influence of different packaging materials and atmospheric conditions on the properties of pork rinds. Pork rinds are a popular and nutritious snack food in many countries.

This study investigated the rancidity and texture of samples during a 120-day shelf life period under different atmospheres and packaging conditions. They used their TA.XT2i Texture Analyser to investigate the hardness and crispness of samples with a 3mm penetration probe. The study was successful in determining the optimum packaging and atmosphere for preserving pork rind samples. Read more


To review the typical types of tests used in the meat industry for texture measurement visit our Meat and Fish Testing page.

Alternatively request our article that gives an overview of all of these methods for meat testing.

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We can design and manufacture probes or fixtures for the TA.XTplus texture analyser that are bespoke to your sample and its specific measurement.

Once your measurement is performed, our expertise in its graphical interpretation is unparalleled. Not only can we develop the most suitable and accurate method for the testing of your sample, but we can also prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...