Meat and Veggie Patties

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edge crispness, core toughness, mushiness, overall stiffness and cohesiveness

Abstract

Whether based on meat or vegetables, patties need to be firm, cohesive and tender and not hard, brittle, tough or mushy. The same methods to characterize patty texture are useful for patties of every composition, even though consumers have different textural expectations for the products. This study is a presentation of several techniques that we have developed to help our clients measure patty texture. These methods focus on key properties like edge crispness, core toughness and mushiness as well as overall stiffness and cohesiveness.