The Multiple Extrusion Cell was originally developed by the Food Science and Technology Department at TNO Nutrition and Food Research Centre in the Netherlands. It was developed to look at the structural breakdown of semi-solids during a test. Structural breakdown can be a result of mastication in the mouth or can occur during manufacturing of a product, e.g. during mixing and kneading. Work-softening of an ingredient, like for example a bakery fat during mixing of a dough, has implications for the final product quality. Evaluation of the rate and extent of the work softening of butter or the determination of the ease of chewing a meat snack or pasta are specific examples.