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Effect of Sample Weight and Orientation in the Shear Press Testing of Canadian Style Bacon
Author(s) -
SKINNER G. E.,
RAO V. N. M.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11194.x
Subject(s) - sample (material) , shear (geology) , composite material , materials science , shear force , chemistry , chromatography
Shear press experiments were performed on rectangular slices of Canadian style bacon with sample weights of 5 and 10g. Maximum peak force and area under the curve (then converted to energy) were obtained from the Instron force‐deformation curves. General linear modeling was performed on these results to see if, at these sample weights, the peak force and shear energy were affected by either sample weight or by the manner in which the sample was arranged within the shear test cell. Results showed that for the magnitude of sample weights tested, the peak force and shear energy were affected by sample weight and the sample orientation within the shear cell attachment. Factors tested included the direction in which the meat fibers were aligned (with respect to the blades in the cell), sample thickness and sample weight.