The effect of storage over 28 days was evaluated by measuring physiochemical, mechanical and viscoelastic properties of both oleogels before and after storage. They used their TA.XTplus Texture Analyser to perform penetration tests.
Ethyl cellulose produced more deformable and cohesive gels with greater time- and temperature- stability than their beeswax counterparts which resulted in rigid and brittle gels. Their oxidative stability, mechanical and rheological properties were very stable during the chilled storage period, suggesting that both organogels could be stored up to 15 days prior to use without significant change in their composition or technological properties. Read more
Meanwhile, as interest for the development of food for ageing populations increases, scientists from Dalian Polytechnic University have been carrying out a feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. The application of 3D printing technology in the food field is expected to contribute towards the design and development of innovative food products available for a wide market with diverse consumers’ needs and demands.
For instance, one of the most relevant applications remains on the production of customised 3D printed meals for people with chewing and swallowing difficulties, like dysphagia sufferers, for whom each mealtime may represent a risk of choking and aspiration, due to a problem with swallowing co-ordination or mechanical obstruction. They used their TA.XTplus Texture Analyser to perform forward extrusion tests on pork pastes to estimate the force required for extrusion during the printing process. Gum blend addition along with 3D printing was found to produce a lower density meat microstructure. Read more
At the University of Veterinary and Animal Sciences, Lahore, researchers have been investigating the meat quality and cooking characteristics in broilers influenced by winter transportation distance and crate density. Broiler welfare and meat quality are serious concerns for the poultry industry worldwide, and studies such as this are crucial in maintaining high welfare standards, which directly influence meat quality.
After being transported one of three known distances in one of three known crate densities, birds were slaughtered, and breast meat quality parameters including pH, colour, drip loss, shear force, marinade uptake and retention, cooking losses, and yield were determined. They used their TA.XTplus Texture Analyser to perform mechanical measurements on raw and marinated meat, using a Warner Bratzler blade for shear testing.
For instance, one of the most relevant applications remains on the production of customised 3D printed meals for people with chewing and swallowing difficulties, like dysphagia sufferers, for whom each mealtime may represent a risk of choking and aspiration, due to a problem with swallowing co-ordination or mechanical obstruction. They used their TA.XTplus Texture Analyser to perform forward extrusion tests on pork pastes to estimate the force required for extrusion during the printing process. Gum blend addition along with 3D printing was found to produce a lower density meat microstructure. Read more
At the University of Veterinary and Animal Sciences, Lahore, researchers have been investigating the meat quality and cooking characteristics in broilers influenced by winter transportation distance and crate density. Broiler welfare and meat quality are serious concerns for the poultry industry worldwide, and studies such as this are crucial in maintaining high welfare standards, which directly influence meat quality.
After being transported one of three known distances in one of three known crate densities, birds were slaughtered, and breast meat quality parameters including pH, colour, drip loss, shear force, marinade uptake and retention, cooking losses, and yield were determined. They used their TA.XTplus Texture Analyser to perform mechanical measurements on raw and marinated meat, using a Warner Bratzler blade for shear testing.
It was found that an increase in transportation distance and low crating density during winter can negatively affect physical quality of meat with significant improvement in marination and cooking characteristics. Read more
Interest in the plant-based meat market is thriving globally with UBS predicting that sales could grow by more than 25% a year to $85 billion by 2030. Plant based meat is disrupting the animal meat industry. Its food products are made to replicate the properties of natural meat and work like meat substitutes. It is more sustainable and environmentally friendly than conventional meat products. Food products like Textured Vegetable Protein (TVP), Tofu, Quorn, Tempeh, and Seitan are made to simulate the appearance, flavour and texture of animal meat products.
Researchers from the Chinese Academy of Agriculture Sciences have been investigating the conversion of peanut protein biomass waste into ‘double green’ meat substitutes using a high moisture extrusion process in a multiscale method to explore a process for forming a meat-like fibrous structure. Converting peanut protein biomass waste into environmentally friendly meat substitutes by a high-moisture extrusion process can help solve both resource and waste problems and be “double green”.
A multiscale method combined with some emerging techniques such as atomic force microscopy-based infrared spectroscopy and X-ray microscopy was used to make the whole extrusion process visible to show the process of forming a meat-like fibrous structure using 2D and 3D perspectives. They used their TA.XT2 Texture Analyser to measure the lengthwise strength, crosswise strength and fibrous degree (the ratio between the two strengths) of samples. The study successfully described the different stages in the formation of a fibrous meat substitute. Read more
To review the typical types of tests used in the meat industry for texture measurement, visit our Meat and Fish Testing page.
Interest in the plant-based meat market is thriving globally with UBS predicting that sales could grow by more than 25% a year to $85 billion by 2030. Plant based meat is disrupting the animal meat industry. Its food products are made to replicate the properties of natural meat and work like meat substitutes. It is more sustainable and environmentally friendly than conventional meat products. Food products like Textured Vegetable Protein (TVP), Tofu, Quorn, Tempeh, and Seitan are made to simulate the appearance, flavour and texture of animal meat products.
Researchers from the Chinese Academy of Agriculture Sciences have been investigating the conversion of peanut protein biomass waste into ‘double green’ meat substitutes using a high moisture extrusion process in a multiscale method to explore a process for forming a meat-like fibrous structure. Converting peanut protein biomass waste into environmentally friendly meat substitutes by a high-moisture extrusion process can help solve both resource and waste problems and be “double green”.
A multiscale method combined with some emerging techniques such as atomic force microscopy-based infrared spectroscopy and X-ray microscopy was used to make the whole extrusion process visible to show the process of forming a meat-like fibrous structure using 2D and 3D perspectives. They used their TA.XT2 Texture Analyser to measure the lengthwise strength, crosswise strength and fibrous degree (the ratio between the two strengths) of samples. The study successfully described the different stages in the formation of a fibrous meat substitute. 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 articles that gives an overview of all of these methods for meat and meat substitute testing.
See How Meat Industry Leaders use Texture Analysis to get ahead of their competition...
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.
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...
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...
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