Instrument for Measuring Bind Strength of Restructured and Emulsion-Type Meat Products
Journal of Texture Studies
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.
Dobson, B. N., Moiseev, I. V., Cornforth, D. P., Savello, P., Wood, R. J. and Andersen, R. 1993. Instrument for measuring bind strength of restructured and emulsion-type meat products. J. Texture Studies 24:303.