How do you measure the toughness of chicken nuggets? Or the resilience of a slice of bologna?

Just ask us. Or, ask our customers.

Hundreds of companies and universities ask and answer these questions using our instruments to quantify the firmness, toughness, cohesiveness, springiness and resilience of their meat products and meat ingredients. Our texture analyzers can help precisely quantify a wide variety of physical parameters of virtually every type of muscle or processed meat. The instruments are extensively used throughout companies' manufacturing facilities, their research & development facilities, and in almost every conceivable academic settings. Our instruments have even been deployed in the middle of the Pacific Ocean to measure tuna and in the Bering Strait to measure surimi gels!

Meat, Poultry and Fish producers worldwide use SMS' TA.XTPlus Texture Analyzer in both Research & Development and in QA/QC Applications.

Customers use our texture analyzers to: conduct shear testing of muscle and processed meats; conduct compression and penetration tests of processed meats and casings; understand the impact of marinades and tenderizers; quantify the results of different breeding and feeding programs; and measure the textural impact of different processing techniques.

SMS' texture analyzers are the most popular texture measurement instruments worldwide over the last 25 years. Their popularity is due to the ever-growing number of probes, fixtures, test methods and available applications for every meat, poultry and fish product imaginable. Our instruments are used to test extremely soft, delicate meat products (e.g. pate) to extremely tough beef or pork products (e.g. jerky).

SMS' instruments are so precise that our clients are able to see the textural consequences of very subtle formula and process changes, which is critical when measuring shear strength, firmness, toughness, springiness, resilience, cohesiveness, and other properties.

"It should be called the Texture-ator!! Not even students could break it!!"

Dr. Clara Rovedo, JBT Food Tech, Madera, CA

Meat & Fish

How do you measure the toughness of chicken nuggets? Or the resilience of a slice of bologna?

Just ask us. Or, ask our customers.

Meat, Poultry and Fish producers worldwide use SMS' TA.XTPlus Texture Analyzer in both Research & Development and in QA/QC Applications.

"It should be called the Texture-ator!! Not even students could break it!!"

Interested in learning more about your specific needs?