Cutting and Shear Testing Device on Meat – Type WARNER-BRATZLER

DESCRIPCION 

Probe for texture analysis in samples of meat products 

• Made of Stainless Steel 
• Maximum test capacity: 1 kN 
• Dimensions: 1mm thick sheet with V-shaped notch with 0.5mm cutting radius 
• Maximum diameter of test specimen: 25 mm 

The Warner-Bratzler Method for Measuring Tenderness in Meat 

The tenderness of the meat is one of the highest quality characteristics for red meats. Shear stress test standards have been established to determine the best meat tenderness for various types of meat. The most common texture analysis method for cuteness is the Warner Bratzler test. 

Warner-Bratzler Test Device 

The Warner-Bratzler device used with a Texturometer makes it possible to measure the force required to cut a piece of meat. The device consists of a steel frame that has a triangular cutting blade. To test a meat sample such as a steak, the steak is cooked, cooled, and then cut into samples as precisely as possible for testing. 

Although it is not possible to obtain exactly identical samples in meat tests, some rules can be followed to achieve the best test results such as preparing the samples in sizes and shapes that are as similar as possible, since mismatched sample sizes can lead to large variation in test results and analysis of the data obtained may not be correct. 

Sample size 

Running a large number of tests can help balance outliers. When testing each meat product, be sure to sample using the same method from the same part of the product each time. Pay particular attention to the cutting direction when creating samples. For example, cut with the meat fibers by cutting the samples each time. 

Sample form 

Sharp cutting tools are important for sample uniformity. Dull cutting tools can create jagged edges and create variations between data as each sample is tested. Make sure each sample is cut in parallel lines to create an even distribution of shear weight.

After carefully preparing your base meat samples using these guidelines, the samples are placed in the KRAMER Type Tester and cut with the Texturometer. The machine will record an accurate force-deflection diagram and the maximum shear force is the highest point on the curve graph. 

For help with obtaining the most accurate test results possible, you can contact our application engineers. Our engineers will not only configure the Texture Analyzer and accessory for your application, but will help guide you to the success of your results. 

APPLICATION 

This device is used for test, meat products, sausages, hot dogs, cucumbers, carrots, celery, courgette, zucchini, radish, beetroot and sweet potato, salsify, parsnips, leeks… 

Typical results are: