Meat products: The application of texture analysis on the latest developments

There are a number of developments in this field where texture analysis is already being applied. As with any manufacturing innovation, a large amount of research takes place during development, and the end product must go through a quality control process to assess its physical properties.

Whether its ensuring muscle myopathy is managed in poultry, new fat replacers are found for meat products, fermentation at mini-scale is made more economical, chicken meat is optimised for 3D printing or how shitake by-products can enhance low-salt burgers, the correct texture measurement is required to ensure product expectations are met.