|
The TA.XT2i precisely quantifies a wide variety of physical parameters of virtually every type of food product. Hundreds of companies and universities use SMS' instrument to quantify the firmness, toughness, cohesiveness, springiness and resilience of meat products and meat ingredients. The instruments are extensively used throughout meat companies' manufacturing facilities, their research & development facilities, and in academic settings worldwide. The TA.XT2 has been the most popular texture analyzer in the meat industry worldwide over the last seventeen years. Its popularity is due to the ever-growing number of probes, fixtures, test methods and available applications for every food product imaginable. Foods which are tested with the instrument range from extremely soft gels (such as pectin, gums, stabilizers, colloids, hydrocolloids, agars, carageenan, surimi, protein gels, etc.) to the extremely hard and tough meat products. We have recently had several major manufacturers standardize their worldwide quality control testing using the TA.XTPlus because of its reliability and ease of use. |
||||
Dr. Meullenet's lab at the University of Arkansas has developed a new test method for quantifying poultry firmness. The method was presented in the Journal of Food Science and an associated TTC application note. You may download the test method in PDF format by activating this link Among a selection of our other meat application studies that are available upon request are:
Follow this link to request a copy of these meat studies. |
||||
