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firmness, toughness, flexibility, stiffness

Abstract

Many companies that sell jerky prefer to manufacture a ‘formed’ jerky rather than a ‘traditional’ jerky to achieve production volumes, efficiencies and better control of product quality. It is often difficult to meet consumer’s expectations for the jerky’s characteristic texture. We compared a store-bought formed jerky against a traditional jerky using a TA.XTPlus Texture Analyzer fitted with several different probes. To address textural properties that are important to consumers we measured the force required to bend, cut and punch the jerky.