Application Studies / Filet Mignon Tested Four Ways

Filet Mignon Tested Four Ways

Industry:

Food

Meat

New Foods

Attributes measured:

firmness

toughness

stiffness

mean shear force

instant springback

peak force

Background

This is the first in a four-part series designed to set a baseline for measuring the qualities of meat. This study explores different methodologies of testing on similar cuts of beef.

A TA.XTPlus Texture Analyzer with four different probes and fixtures was used to assess the qualities of four pieces of prime grade filet mignon, all prepared identically via the sous vide method. The uniformity of cooking allowed the repeatability of each of the testing approaches to be isolated, and therefore allowed for quantification of the firmness, toughness and other textural characteristics of the meat.

For the next in the series, click here.

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