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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
Present the “inquiry number” below when you contact us, for prompt assistance.
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.
Convenient Unit/Torque/
Tension conversion
6 Significant Digits (*Significant digits are meaningful digits that do not include zeros, which are used to indicate the scale.)
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