There are several tests for meat, fish and egg using TVT-300XP. These can be used to predict the perception of the product of the consumer and to evaluate a change in the recipe for example.
Typical tests
| Firmness/Toughness/Stiffness | All sorts of meat and fish; processed and raw |
| Cutting force | |
| Tensile strength | e.g. ham, bacon |
| Stress-relaxation | |
| Adhesiveness/Stickiness/Elasticity | |
| Gel strength | e.g. egg white |
| Springiness | e.g. surimi |
Accessories
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| Cylinder probe Can be used to determine the firmness of meat. A small cylinder probe can be used to measure the strength of egg shell during transportation. |
Knife blade Can be used to determine the firmness and toughness. A device with multiply knifes can be used for testing meat and fish in different sizes and textures. |
Spherical probe Can be used to determine the firmness of fish. |
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| Triangular meat blade Can be used for circular samples, like sausages and shrimp/prawns |
Tensile rig Can be used for the extensibility of meat. |
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