How Meat Industry Leaders use Texture Analysis to get ahead of their competition

How Impossible Foods measures burger consistency with a Texture Analyser

Biochemist Patrick O. Brown, founder of Impossible Foods Inc., invented a “magic ingredient” that solves what he calls the planet’s biggest environmental problem: beef. The ingredient, made from soybean roots and genetically engineered yeast, goes into vegetarian Impossible Burgers, which are available in a growing number of restaurants in the USA.

There’s the problem of texture – nothing feels quite like ground beef. They have identified what particular protein properties are in real meat, and they’ve gone to look for plants with plant proteins that have those same properties.

What they’ve landed on is a surprising mix. Ingredients include wheat protein, to give the burger that firmness and chew, and potato protein, which allows the burger to hold water and transition from a softer state to a more solid state during cooking.

For fat, Impossible Foods uses coconut with the flavour sucked out. And when you think you have a winning product you’ll need to see if the texture measures up to the real thing.  And that’s where their Texture Analyser comes in. 

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How AHDB measures the Shear Force of Meat Quality

Agriculture & Horticulture Development Board experts have revealed that, using their TA.XTplus Texture Analyser that mimics the human jaw, they have shown that cuts of muscle previously used for slow cooking are tender enough to be sold as fast cooking steaks.

Warner-Bratzler blade
shear test on meat sample

As part of its work to increase carcass value, AHDB experts used their Texture Analyser to measure the force needed to ‘bite’ through a small sample of meat. They found that meat from muscle groups often sold as slow cook, such as chuck, are suitable for quick cook thin steaks – thus increasing their value. Early tests indicate industry could reap more than £5.2 million creating thin cut steaks from chuck and £2.5 million from the leg of mutton cut (LMC).

AHDB Beef & Lamb has also identified thin cut steaks as a new means to get consumers to eat more beef. Mike Whittemore, Head of Trade and Product Development at AHDB, said: “British pride lies in the quality of the beef that’s produced. The ‘bite test’ uses shear force to measure tenderness, meaning that retailers could quantify quality and charge accordingly. It also helps to ensure consistency and boost consumer confidence in beef steak.”

The human jaw is so sensitive it can detect a change in tenderness of just 0.5kgs.

AHDB Beef & Lamb have produced a short video discussing how to carry out a test of tenderness using Shear Force on their TA.XTplus Texture Analyser. With tenderness being one of the important characteristics contributing to perceived meat quality, it is important to know how it is measured. By understanding the objective measure of tenderness, it can enable improvements and better utilisation of carcasses, reducing waste and enhancing overall eating experience.

Click or tap here to view the video...

Click or tap here to see more detail in the original article in New Food Magazine...

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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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...