Predicting Consumer Juiciness Ratings of Meat

Texture is the most important sensory trait when evaluating meat products. 

According to researchers at the Minister of Agriculture and Agri-Foods Canada: “The four important factors that determine meat tenderness are background toughness (determined antemortem), the toughening phase during rigor onset, the tenderisation phase (during the postmortem aging period), and the denaturation/solubilisation of proteins during cooking. 

The Periodic Table of Probes and Fixtures for Texture Analysis

Creating families, grouping by common properties: if Mendeleev managed to do it for the elements, then why not collate the range of Stable Micro Systems products into the instantly recognisable form of a periodic table?

Here you will see how all the currently available probes and fixtures that can be attached to a Texture Analyser can be grouped by test principle: Cutting & Shearing, Puncture & Penetration, Friction, Extrusion, Tension, Peel & Adhesion, Compression – plus Special Attachments and Accessories. 

The Texture Analysis of Pizza

Are you interested in the texture of pizza? 

Clearly, the optimum extensibility of the dough and the desirable 'stretch' of the cheese are essential aspects of creating a great result for the consumer. The meat texture must also be suitable for this particular application.

But for quantity production there are also important checks that need to be made to ensure trouble-free processing, such as the ease of grating of the cheese and assessment of consistency of the pizza sauce.

Texturisers – Creating Amazing First Impressions for Food Products

Texture has always been an important consideration during product development. It often determines a consumer’s first impression and thereby offers a lasting impression to the eating experience.

However, more than ever we are seeing a huge increase in the interest and attention being given to texture during product development. Innova Market Insights has reported a significant increase in front-of-package texture claims and the addition of creative language to communicate the texture message. Ingredients also appear to be advancing to, for example, improve the crunchiness of chips, the chewiness of soft candies, the creaminess of sour cream, and much more, allowing for the formulation of a myriad of products that consumers crave.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 6

ASSESSMENT OF NOODLE PRODUCT PACKAGING

Not only are the texture and physical appearance of noodle products crucial for achieving aesthetic appeal and optimal functionality – other factors concerning their look and feel can dictate their popularity. 

The packaging of a product can have a profound influence over purchasing decisions. Catchy names and bright colours are part of the attraction but packaging that performs the essential preservation function and is easy to use is also a key persuasion.

Regardless of product density, several texture analysis examinations can aid manufacturers in producing the best packaging to suit the noodle product in question. Available in cartons and packs, it is essential that the correct packaging format is chosen in order for consumers to make complete and convenient use of their noodle products.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 5

TEXTURAL QUALITY OF COOKED NOODLES [3]

Spaghetti/Noodle Tensile Rig

Tensile testing of Cooked Noodles

Suitable for: Only straight cooked noodles that are not thin and fragile to handle as single strands 

Another test on cooked noodles uses a Spaghetti/Noodle Tensile Rig (right) which performs tension tests on samples to assess elasticity and breaking strength in tension – see the example graph and table  which compare tensile properties of three noodle types (cooked to manufacturers' recommended times). These properties give another indication as to how a sample holds together upon cooking or when transported, for instance, within a ready meal.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 4

TEXTURAL QUALITY OF COOKED NOODLES [2]

Cooked Noodle Firmness Determination – Noodles tested in bulk
 
Suitable for: All cooked noodle types, particularly those of irregular shape and dimensions (e.g.wavy, those that will not lie flat to be tested) and thin/fragile samples that are difficult to handle as separate strands, for example: Arrowroot Vermicelli, Cellophane , Chinese wheat noodles, Chuka Soba, Dang Myun,  E-fu, Instant Noodles, Miswa, Ramen, Rice Macaroni, Rice Noodles, Rice Vermicelli, Saimin, Shirataki, Taiwanese, Wonton 
 
Single blade tests generally do not work well for short goods or for those noodle types that are difficult to lie straight. In this situation a multiple shear test using many cutting blades, e.g. a Kramer Shear Cell, is in most cases more applicable for the testing of a non-uniform sample or one with variable geometry.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 3

TEXTURAL QUALITY OF COOKED NOODLES [1]

It is generally accepted that the main criterion for assessing overall quality of cooked noodles is based on evaluation of texture. 

Noodle texture can vary greatly from hard bite to soft bite depending upon the noodle type. In general, Udon noodles are usually softer and more elastic whilst other noodles are harder and chewier in bite. Taste panels can be used to estimate texture/noodle cooking quality, but they are time-consuming and impractical when sample size is limited or large numbers of samples are to be evaluated.