Meat Product Testing Attachments

TA.XTplus Texture Analyser

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

TA.HDplus Texture Analyser

Warner-Bratzler Blade Used to assess the firmness/toughness of e.g. sausages, chicken breast	Typical measurements include: Firmness/Toughness - the primary textural characteristic of all meat products, fresh or processed. Cutting Strength Stiffness Stress-relaxation Tensile Strength	Warner-Bratzler with Rectangular Hole
Volodkevich Bite Jaws Used for imitative tests by simulating the action of the incisor tooth. Originally developed to measure toughness and tenderness of meat samples and it can also be used to measure fibrousness of raw and cooked vegetables.		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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Application Studies are available for the testing of MEAT products using either the TA.XT2i, TA.XTplus 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.