Meat Testing Attachments

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Meat Testing Attachments

Warner-Bratzler Blade
Used to assess the firmness/
toughness of e.g. sausages,
chicken breast.

Thin Warner-Bratzler Blade
with V slot
for meat testing according to
USDA standard.

Volodkevich Bite Jaws
Used for imitative tests by simulating
the action of the incisor tooth.

Meat Testing Attachments

Multiple Puncture Probe
Particularly suited for the
penetration of multiple particulates
or non-uniform products to create
an averaging effect.

Mini Kramer/Ottawa Cell
Particularly suited to reduce the
force of bulk shearing/compression
of multi particle products.

5-blade Kramer Shear Cell
Used to assess firmness (in bulk)
where meat pieces present
themselves in non-uniform shapes
and sizes or where meat has such
variable texture.

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Any of the texture analyser range can be used for the product tests listed below.

A selection of special attachments and typical measurements which are commonly used in this application area are shown above. However, this does not show the complete range of attachments available for the testing of xxxx products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

Typical measurements include:

Firmness/Toughness - the primary textural characteristic of all meat products, fresh or processed.

Cutting Strength

Stiffness

Stress-relaxation

Tensile Strength

Application Studies are available for the testing of meat products using the TA.XT2i, TA.XTplus, TA.XTExpress or TA.HDplus texture analysers.

In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/
TA.HDplus in the testing of meat products.
Click here for paper titles and citation details.

Application Studies

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Warner-Bratzler Blade Used to assess the firmness/ toughness of e.g. sausages, chicken breast.	Thin Warner-Bratzler Blade with V slot for meat testing according to USDA standard.	Volodkevich Bite Jaws Used for imitative tests by simulating the action of the incisor tooth.

Multiple Puncture Probe Particularly suited for the penetration of multiple particulates or non-uniform products to create an averaging effect.	Mini Kramer/Ottawa Cell Particularly suited to reduce the force of bulk shearing/compression of multi particle products.	5-blade Kramer Shear Cell Used to assess firmness (in bulk) where meat pieces present themselves in non-uniform shapes and sizes or where meat has such variable texture.