Ground Proteins Tested Two Ways

Industry:

Food

Meat

New Foods

Attributes measured:

hardness

toughness

springiness

firmness

resilience

springback

extrusion

Background

The purpose of this application study is to establish a highly repeatable and discriminatory methods to measure the firmness, resilience and instant springback of ground meats and alternative proteins. The methods include cooking, sample preparation and testing parameters in order to control obvious sources of variation. This study examines the following nine types of ground meat and alternative ground proteins: Stop & Shop 85% and 90% Lean Ground Beef, Perdue Ground Chicken, Shady Brook 93% Lean Ground Turkey, Upton’s Natural Chorizo Seitan, Lightlife Smart Ground Mexican Crumble, Gardein Beefless Ground, Beyond Meat Beefy Crumble, and Bianco & Sons Italian Sausage.

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