Fungi-based meat analogs

Singh, Awanish; Sit, Nandan

doi:10.1016/b978-0-443-21846-0.00018-6

Handbook of Plant-Based Meat Analogs 2024

DOI: 10.1016/b978-0-443-21846-0.00018-6

|View full text |Cite

Fungi-based meat analogs

Awanish Singh,

Nandan Sit

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Preprint1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Mimicking mechanics: A comparison of meat and meat analogs

St. Pierre,

Kuhl

2024

Preprint

View full text Add to dashboard Cite

The texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences between meat and meat analogs: puncture-type, rheological torsion tests, and classical mechanical tests of tension, compression, and bending. Here we compile the shear force and stiffness values of whole and comminuted meats and meat analogs from the two most popular tests for meat, the Warner-Bratzler shear test and the double-compression texture profile analysis. Our results suggest that, with the right fine-tuning, today’s meat analogs are well capable of mimicking the mechanics of real meat. While Warner-Bratzler shear tests and texture profile analysis provide valuable information about the tenderness and sensory perception of meat, both tests suffer from a lack of standardization, which limits cross-study comparisons. Here we provide guidelines to standardize meat testing and report the meat stiffness as the single most informative mechanical parameter. Collecting big standardized data and sharing them with the community at large could empower researchers to harness the power of generative artificial intelligence to inform the systematic development of meat analogs with desired mechanical properties and functions, taste and sensory perception.

show abstract

Mimicking mechanics: A comparison of meat and meat analogs

St. Pierre,

Kuhl

2024

Preprint

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Fungi-based meat analogs

Cited by 1 publication

References 46 publications

Mimicking mechanics: A comparison of meat and meat analogs

Mimicking mechanics: A comparison of meat and meat analogs

Contact Info

Product

Resources

About