INSTRUMENT FOR MEASURING BIND STRENGTH OF RESTRUCTURED AND EMULSION-TYPE MEAT-PRODUCTS

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. T he slice + mounting cylinder was placed on a top-loading balance, tare d to zero, and centered under the penetrometer rod. Bind strength was measured as the peak force (g) required for the steel ball advancing a t 2.0 cm/min to penetrate the meat slice. Data points (grams force ver sus time) were collected and plotted using an IBM-compatible personal computer and printer. Since the balance collected gram values continuo usly, a QuickBasic program was developed, allowing the user to specify the time interval (1, 2, 5 s, etc.) between recorded values. Bind str ength of turkey rolls was increased by finely chopping the emulsion (v s. coarsely-ground samples), and by inclusion of 3 % nonfat dry milk. Whey protein concentrate (3 %) increased bind strength of finely chopp ed, but not coarsely ground rolls.