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嫩度专用单刀头剪切夹具

夹具

肉类颜色、纹路和口感是决定食材品质好坏的重要因素。肉类嫩度的定量可用质构仪配合此夹具分析，此夹具刀口角度60度，厚3 mm，最大开口42 mm。启动仪器剪切肉样，测得的最大剪切力值(峰值)，可评价肉类的鲜嫩程度。

特点

特点1：可在-70～250下进行剪切试验。
特点2：满足"NY 1180-2006 肉嫩度的测定 剪切力测定法"的相关测试标准。

规格

5 kN

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