| 摘要 |
A punch and die test cell device for use in combination with a compression force measuring instrument in the testing of food products to determine their textural qualities, such as toughness or tenderness. Also, a method of evaluating the textural qualities of a food product by determining the value of at least one of three parameters which characterize the food. These parameters are determined by punching a cylindrically-shaped plug from a slice of the food and obtaining certain force and deformation measurements during the punching. Thereafter, calculations are made of the value of said at least one parameter and this value is compared with a standard value found to be characteristic of desirable samples of the food product.
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