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MATERIAL TESTING SYSTEM 166
Measuring Texture Through Meat Penetration Strength Testing
People these days prefer tender rather than tough meat. Hence with meat, measures
are taken to quickly obtain the optimal degree of tenderness by immersing it in water, and in solutions of protein-splitting enzymes.
The tester used in this case was the Shimadzu Table-top Material Tester EZ-S
10N.
Fig. 3 is a diagram of penetration test force versus penetration depth for
the sample immersed in water for 20 minutes. Fig. 4 shows the results for the
sample immersed in a protein-splitting enzyme solution for 20 minutes.
For
these tests, the strength of the sample of 20mm thick steak was measured when pierced to a depth of 10 mm by a penetration test jig of
diameter 5 mm at a speed of 100 mm/min. In comparing Figs. 3 and 4, it is evident
that the meat immersed in the enzyme solution for 20 minutes is more tender
than the meat immersed in water for 20 minutes, as the jig penetrates all the
way in at the same test force.
Further, a comparison of Figs. 1 and 3 shows that while the commercially available
meat is penetrated to the same depth as the meat immersed for 20 minutes in water,
approx. 4 times the strength is required, clearly indicating a difference in
toughness. In this way, it was possible to quantify the texture of meat by plotting
a diagram of meat penetration test force versus penetration depth. Table 1 below
shows the maximum penetration test force in Figs. 1, 3, and 4.
Table 1
| Sample Details | Average Maximum Test Force |
| Commercially Available Steak | 3.90 |
| Steak Immersed for 20 Minutes in Water | 0.98 |
| Steak Immersed for 20 Minutes in an Enzyme Solution | 0.49 |
From this, values close to the true elastic modulus can be obtained through correction calculations using the Shimadzu Autograph AG-1kNZ and TRAPEZIUM-X materials test software, even when measurement of the actual sample deformation is difficult.