Tests using the MEULLENET-OWENS RAZOR SHEAR BLADE (A/MORS†) are conducted on whole intact poultry fillets. This minimises the experimental errors attributable to sample preparations, shortens sample preparation time and leads to a simpler testing solution.
This method will thereby provide advantages over existing poultry breast meat tenderness methods as it could significantly save labour, time and expertise to implement for routine quality control.
Bread is one of the oldest foods, and holds an immense historical value. The word itself has such cultural gravitas that it is often used as a metaphor for basic, general necessities.
With snack and bread products currently dominating the top five grocery brands in the UK, and the bakery market seeing steady growth, bread clearly still holds its centuries-old position as a dominant, staple food source.
The SMS/MILLER-HOSENEY TOUGHNESS RIG (A/MHTR) has been developed in conjunction with Prof. Hoseney and Dr. Miller of the Kansas State University.
It is used to determine the toughness and firmness of bread and other sliceable products.
Manufacturers today, particularly in the FMCG arena, are aware of the importance of packaging to the success of their businesses.
No matter how desirable or valuable a product, if its packaging fails, it may become unfit for purpose, impossible to handle and store, or even completely unusable and unsellable. Poor packaging performance can not only damage the product it contains, but also the reputation and profitability of the company that supplied it.
The MULTIPLE PEA TEST RIG (HDP/MPT*)
This rig measures the force to simultaneously penetrate up to 18 samples.
The insert has 18 indentations surrounding a cone which allows the samples to easily locate into the test positions.
Puncture strength and penetration force are measured and the penetration distance set so that the probes penetrate completely through the sample.
Textural magic – designing texture into your new products
Marketplace
developments suggest that consumers — and product developers — are very
focused on texture.
The texture movement began around 2010, when the
number of best-selling new products with a texture claim doubled over
the previous 10-year period; growth has been strong and steady ever
since.
The time to flaunt texture is now. Texture has enormous
appeal to foodies, who are looking to find more adventure in foods.
Texture is increasingly being used to confirm if a product is “real”,
“fresh”, or “less processed”. Pieces of real nuts or dried fruit signal
quality in cookies and bars. Moreover, texture claims are also helping
to manage shoppers’ taste expectations for new products. For example,
will that cookie be soft and chewy or crisp and hard?
The GRANULE COMPACTION RIG (HDP/GCR*)
Granule hardness/compressibility testing is
important to provide an indicator of the tabletting potential of some
materials, or a measure of friability or compaction strength of granules.
Where granules are irregular in form, the testing of single granules is discouraged as repeatability is compromised. In this instance, the testing of a fixed area of sample creates an averaging effect and improves the repeatability of the results.
Breakfast cereals and snack foods such as tortilla chips, potato crisps, corn puffs and prawn crackers have many features in common, both in their manufacturing processes and in their product characteristics.
Many of these products are made from similar types of raw materials and tend to be processed as doughs at much higher temperatures than those used for conventional baked products.
Although the final products in the breakfast cereal and snack food markets are distinctly different in their appearance, they all tend to have low residual moisture contents and similar brittle crispy textures.
