P/5S 直徑5 mm球型探頭
不同大小、材質之球型探頭，借此測定肉的嫩度（Tenderness）、彈性（Springiness）、新鮮度（Freshness）等變化。其中以5mm球型探頭 (P/5S)，符合SCT3702-2014 冷凍魚糜凝膠強度的測試標準，亦可觀察加工副產品組織等質地。
Spherical (ball) probes with 0.25"–1.0" diameters (6.25–25.4mm) and one hemispherical probe are available. They may be used, for example, to measure the fracturability characteristic of crisps (which may be known as chips) and other snack products, and for indentation tests to measure the surface hardness of fruit, cheese and packaging materials. They are often preferred to penetrate samples with uneven surfaces.