The overall goal is to gain more insight into the characteristics of the meat raw materials and the influence of the process variables and the textural properties of frikandels. The emphasis here is on the factors which are critical to the variation in the swelling behavior of the final product. It is important to conduct a sufficiently thorough investigation, which we acquire fundamental knowledge. It is not enough to resolve the zwelprobleem, if we do not know the fundamental cause. Knowledge of foundations implies a broader scope of application, thereby realizing a more added value for the company. With this knowledge we should follow-manage successfully develop new products with preset properties