Home > Applications > Meat Product Testing Attachments

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Any of the texture analyser range can be used for the product tests listed below.

A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of meat products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

Typical measurements include:

  • Firmness/Toughness - the primary textural characteristic of all meat products, fresh or processed.

  • Cutting Strength
  • Stiffness
  • Stress-relaxation
  • Tensile Strength

Warner-Bratzler Blade

Warner-Bratzler with Rectangular Hole

Volodkevich Bite Jaws

Warner-Bratzler Blade
Used to assess the firmness/
toughness of e.g. sausages, 
chicken breast.

Warner-Bratzler with
Rectangular Hole

Volodkevich Bite Jaws
Used for imitative tests by simulating
the action of the incisor tooth.
Originally developed to measure
toughness and tenderness of meat
samples and it can also be used to
measure fibrousness of raw and
cooked vegetables.

Multiple Puncture Probe

Mini Kramer Ottawa

5-blade Kramer Shear cell

Multiple Puncture Probe
Particularly suited for the
penetration of multiple particulates
or non-uniform products to create
an averaging effect.

Mini Kramer/Ottawa cell
Particularly suited to reduce the
force of bulk shearing/compression
of multi particle products.

5-blade Kramer Shear Cell
Used to assess firmness (in bulk)
where meat pieces present
themselves in non-uniform shapes
and sizes or where meat has such
variable texture.

Application Studies are available for the testing of MEAT products using the TA.XT2i, TA.XTplus, TA.XTExpress  or TA.HDplus texture analysers.

In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/TA.HDplus in the testing of MEAT products.
Click here for paper titles and citation details.

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