Two New TA.XTPlus Application Studies: Five Extruded Cheese Snack Testing Methods; Various Methods for Testing Chicken Breast & Shredded Chicken
Wondering how texture analysis can benefit your team?
Five Extruded Cheese Snack Testing Methods
This study presents five testing methods for analyzing extruded cheese curls using the TA.XTPlus Texture Analyzer and Exponent Software. These methods are applicable to many extruded snacks and other foods. The five test methods use puncture, shear and compression techniques to evaluate the products. The tests are all conducted on Market Basket store-brand extruded cheese curls.
Various Methods for Testing Chicken Breast & Shredded Chicken
The firmness and toughness of poultry meat are highly important textural attributes for consumers. The textural characteristics of whole muscle meat can be widely variable because of differences in testing presentation, sample provenance, testing location on muscle group, subtle cooking differences between products, and even differences between the birds themselves, etc. Many of these same problems also show up when evaluating the texture of diced and shredded poultry.
This application study presents several methods for testing the firmness and toughness of whole chicken breast and shredded chicken breast. Testing was performed with Stable Micro System’s TA.XTPlus and the accompanying Exponent software. Poultry breeding, animal feed, ingredient, and processing companies can choose between the proposed methods and deploy the one which most closely evaluate the targeted tenderness of their products.