First invented in the 1900s in America, hamburgers are now one of the most popular food in the world. They are widely available at dining places from fast food outlets, pubs, high quality restaurant and even at home. As they are competitively priced, the quality of the burgers can vary from 100% prime ground meat to poor-quality meat that are mixed with high percentage of additives such as fat, bulking agents, salt and other preservatives.
The meat quality is largely determined by a number of factors such as tenderness, juiciness, and the degree of distribution of marbling. Meat tenderness, in particular, is an important attribute for meat texture and palatability such that any variations may influence a consumer decision to repurchase. A texture analysis machine can be used to evaluate the meat tenderness. Texture analysis can be employed at different stages for quality testing. In research and development stage, it can compare the new and alternative ingredients with existing ingredients. In production stage, it can be used to measure and control other process variables such as temperature, humidity or cooking time that influence the meat tenderness. Various types of jigs and fixtures can also be used for different type of testing.
The TA1 texture analyser is an easy-to-use, cost effective solutions for performing mechanical texture analysis on applications up to 1kN. The load cells used for the testing feature anti-rotation collars to facilitate easy axial alignment and to avoid load train twist. This high-performing instrument is also equipped with built-in intuitive, user-configurable Nexygen Plus software for fully-automated texture analysis. The analyser features a large working area to facilitate the testing of larger specimen and a calibrated texture tester run by software using fundamental algorithms. An extensive range of special probe fixtures, probes and jigs can be fitted into the machine for testing food textures and integrity of food packaging.
The TA1 texture analyser provides the objective measure of a patties consistency by using a new test jigs determining the texture of uncooked patties. The main textural characteristics of to be measured are the degree of toughness, cohesiveness and juiciness. The burger patty is firstly placed on the support plate mounted on the base table. A cylindrical probe with an open out in an inverted cone shape with a flat end of 25 mm diameter is used to apply force to the patties. With this test, the meat tenderness is measured as the force or energy required to penetrate or deform the burger patty. It basically simulates the biting action in the mouth by replicating the effects of two bites of the burger patty sample. With the help of NEXYGENPlus texture analysis software. Through NexyGEN Plus software, users can monitor the force, distance and time during the entire simulation process and calculate texture critical parameters such as adhesion force, chewiness, hardness, springiness, resilience and other factors. The TA1 texture analyser also allows external plug-and-play devices such as temperature and humidity probes to be connected to the system to monitor them against force, distance, and time during a test. Other test jigs can also be used to testing reformed cooked meat such as ham or spam.The TA1 texture analysers can also be used with other meat texture testing method such as Warner Bratzler test or Kramer Shear Cell. They can be easily done by changing the blades required to perform specific testing.