Texture analysis is used to assist the investigation of meat quality predictors at the on-farm and processing stage of production. A novel measure of meat tenderness recently developed is the rapid slice shear force test. This method has advantages over the traditional Warner-Bratzler shear test for steak as it can be done immediately post-cooking. Toughness of cooked meat, firmness, cutting strength and rapid slice shear force are just a few of the test types you can perform when combining the TA1 texture analyzer with our food grips and fixtures for meat, poultry and fish.