Instrument for Measuring Bind Strength of Restructured and Emulsion‐type Meat Products1

Abstract

A sensitive and inexpensive penetrometer is described, consisting of a mounted rod and polished steel ball that may be advanced downward at variable speed through meat slices mounted on a plexiglass cylinder. The slice + mounting cylinder was placed on a top‐loading balance, tared to zero, and centered under the penetrometer rod. Bind strength was measured as the peak force (g) required for the steel ball advancing at 2.0 cm/min to penetrate the meat slice. Data points (grams force versus time) were collected and plotted using an IBM‐compatible personal computer and printer. Since the balance collected gram values continuously, a QuickBasic program was developed, allowing the user to specify the time interval (1,2,5 s, etc.) between recorded values. Bind strength of turkey rolls was increased by finely chopping the emulsion (vs. coarsely‐ground samples), and by inclusion of 3% nonfat dry milk. Whey protein concentrate (3%) increased bind strength of finely chopped, but not coarsely ground rolls.

Treatments for Prevention of Persistent Pinking in Dark‐Cutting Beef Patties

“…Penetration measurements were made using the penetrometer described by Dobson et al (1993). The cooked and cooled patties (20C) were mounted on a plexiglass cylinder, and held in place by tapered needles, 0.4 cm apart and protruding 1.25 cm above the surface of the cylinder.…”

Characterization of Textured Whey Protein Produced at Varying Protein Concentrations

“…Physical analysis was conducted by measuring diameter reduction and changes in thickness of raw patties as compared with those cooked and cooled to room temperature. Measurements of peak force to breakage were made on the cooked samples using a penetrometer as described by Dobson et al. (1993) and Hale et al.…”

Carne Bovina Reestruturada com Óleo de Canola e Antioxidante: desenvolvimento e atributos sensoriais

“…Polifosfatos ou suas combinações são incorporadas em salsichas e produtos cárneos reestruturados para elevar suas qualidades em relação à capacidade de retenção de água (KNIPE; OLSON; RUST, 1985;ANJANEYULU;SHAMA;KONDAIAH, 1989;BERNTHAL;BOOREN;GRAY, 1991), ligação entre as partículas da carne (DOBSON et al, 1993;CORNFORTH, 1997), estabilidade de emulsão (KNIPE; OLSON; RUST, 1985), rendimento de cocção (ANJANEYULU;SHAMA;KONDAIAH, 1989;CORNFORTH, 1997), cor, sabor e textura (SMITH et al, 1973;YOUNG et al, 1987).…”