Application Studies / Evaluating Meatballs Using Three Methods

Evaluating Meatballs Using Three Methods

Industry:

Food

Meat

Attributes measured:

firmness

total work

initial stiffness

shear force

puncture force

Background

This study, the second in a series on meatballs, utilizes the TA.XTPlus Texture Analyzer with Exponent software to evaluate key metrics of different meatball varieties. Three fixtures were used to quantify the shearing and puncture behavior of three types of meatballs (beef, turkey, and soy). The first study can be found here.

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