A cutting test using matching wedges with a 2.5mm radius, specifically designed to replicate the biting action of the incisor teeth on meat samples, the device is designed to support the sample during testing.
The test device is comprised of a lower sample holder that mounts to the raised working base and a tooth-shaped shear probe that attaches to the load cell.
The sample to be tested is placed on the lower “tooth” and the biting action is provided by the compression movement of the upper “tooth” that shears the sample.
The main characteristic to define a ‘good quality’ meat is tenderness, a sensory attribute that is defined as the ease or difficulty it has to cut and chew.
This procedure implies that the proteins are divided into amino acids, which “makes the meat tender”
This accessory was developed several decades ago to evaluate the toughness and tenderness of meat, as well as the fibrousness of fruits and vegetables such as asparagus, celery …
Typical results are: