Shear

Shear testing is a core method in food texture analysis, used to measure the force required to cut, bite, or deform a food sample. It replicates real-life actions such as slicing with a knife, chewing with teeth, or breaking food apart, providing a quantifiable way to assess shear resistance and texture quality.

By applying a controlled shearing motion to a food specimen, the test evaluates structural integrity and mechanical properties. This helps food scientists and quality teams confirm whether a product meets its intended texture profile, whether that means tenderness in cooked beef, firmness in cheese, or bite in a plant-based meat alternative.

Texture plays a decisive role in consumer perception of food quality. Shear testing provides an objective measurement of this property, allowing manufacturers to maintain batch consistency, optimise recipes for target markets, monitor changes from processing or storage, and validate new product development.

In meat processing, Warner-Bratzler shear testing is routinely used to determine tenderness levels, often targeting peak forces between 20 and 60 N for premium beef. In confectionery, shear testing ensures that a chocolate bar snaps cleanly or that a chewy sweet retains its intended resistance. These measurable values support both quality control and product innovation.

Food shear testing replicates cutting or slicing actions. A blade or fixture is passed through a sample while the force required is recorded. The process generally includes:

• Sample preparation: Food specimens are cut or shaped to uniform dimensions and conditioned for consistent temperature and moisture content.
• Equipment setup: Fixtures such as a Warner-Bratzler blade for meats, a guillotine blade for firm foods, or a Kramer shear cell for multi-sample testing are mounted in the test frame.
• Load application: A constant-speed motion, typically between 50 and 200 mm/min depending on the product, is applied to shear the sample.
• Data capture: Instruments record both the maximum force required and the behaviour of the sample during cutting, identifying firmness, fibrousness, or brittleness.

Shear testing is used across a wide range of food products, including meats, dairy products, plant-based foods, confectionery, baked goods, and processed fruit or vegetables. For example, cheese producers use shear force measurements to detect texture changes caused by variations in ageing or moisture, while plant-based meat manufacturers assess bite resistance to match the sensory profile of traditional meat.

The benefits are measurable and practical. Objective quality control ensures products meet specification every time. Product development gains insight into the effect of ingredient or process changes. Consumer satisfaction is supported by consistent eating quality, and production efficiency improves when cooking or processing parameters can be tuned to a precise target force range.

Accurate shear testing requires precise control of movement, force measurement, and fixture selection.

Mecmesin offers:

• OmniTest and MultiTest-dV test frames for precise and repeatable motion control, available in a range of load capacities.
• VectorPro software for automated control, real-time plotting of force–time curves, and customised reporting.
• Specialised shear fixtures such as Warner-Bratzler blades, guillotine blades, and Kramer shear cells, engineered for food testing applications.

A typical procedure involves preparing samples to match relevant standards, selecting the appropriate fixture for the food type, securing the sample to avoid slippage, applying shear force at the specified speed, and recording peak force along with curve characteristics for analysis.

In beef grading, Warner-Bratzler shear testing confirms tenderness classification, ensuring export standards are met. In cheese production, shear force testing detects changes in firmness due to altered curing times. In plant-based meat development, consistent shear resistance is essential for matching the mouthfeel of animal proteins. Confectionery producers use Kramer shear cell testing to measure both break force in brittle candy and cutting resistance in chewy products.

Several industry standards and protocols govern food shear testing, ensuring repeatable results and regulatory compliance. Examples include:

• Warner-Bratzler shear methods as outlined in meat industry guidelines for tenderness evaluation.
• ISO 1442 for meat and meat product moisture content testing, often referenced in texture studies.
• ASTM F2393 for measuring mechanical properties of cheese.

Following these standards ensures data is comparable across facilities, meets buyer expectations, and supports product claims in export markets.

Speak to one of our technical specialists today to discuss your shear testing requirements for food texture analysis and discover how Mecmesin can help you achieve accurate, repeatable, and standards-compliant results.