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Texture Evaluation of Sausage

  1. Force Measurement IMADA
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  3. Texture Test
  4. Texture Evaluation of Sausage

Description FAVORITES

Texture Evaluation of Sausage

Cutting Resistance

Graph

Dedicated Tester

The crunchy texture evaluation of sausage is introduced in this video. The test is conducted by a texture analyzer with wedge probe attachment. The measuring condition easily can be set by selecting food category [Meat_Ham(Processed Meat)] which is preset in the texture analyzer. The maximum force when compressing the sausage at a set displacement is the value of crunchy texture of the sausage.

inquiry number

3R3015A

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Related sample

  • Sausage

Measurement Example Videos

Cautions

This video shows the testing image of objective sample. Some samples may not be suitable to measure with this configuration depending on their materials or shapes.
The example of product configuration is for your reference only. It varies depending on sample, measurement method and testing capacity.
The products used in this video may differ from the example of product configuration.
Please select the right product model for the product configuration. Refer to the specification of each product for the compatibility.

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