Texture methods for evaluating meat and meat analogue structures: A review

Schreuders, Floor K.G.; Schlangen, Miek; Kyriakopoulou, Konstantina; Boom, R.M.

doi:10.1016/j.foodcont.2021.108103

Cited by 133 publications

(82 citation statements)

References 207 publications

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“…The structure characteristics of meat have been widely studied. However, methods that quantitatively compare meat and meat analogues are not widely available 9 . It was recently found that a closed-cavity rheometer developed for the rubber industry allows accurate determination of the rheological properties of concentrated plant-based protein materials 5 , 6 , 10 , 11 .…”

Section: Introductionmentioning

confidence: 99%

Non-linear rheology reveals the importance of elasticity in meat and meat analogues

Schreuders

Sagis²,

Bodnár

et al. 2022

Sci Rep

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The interest in plant-based meat analogues as an alternative to meat is currently growing. Rheological benchmarking is used to reveal how closely meat analogues resemble the original meat products. Texture maps and dissipation colour schemes were used to reveal similarities in and differences between rheological responses of meat and meat analogues (especially chicken analogues). Under heating, meat analogues differ in terms of their lower elasticity compared with heated meat. The changes caused by heating meat and meat analogues were different as well. Heating of meat resulted in a tougher and more elastic material, while heating has a minor effect on meat analogues. Future developments should therefore focus on routes to create more elasticity and possibly allow heating effects on texture to mimic meat characteristics even better.

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Section: Introductionmentioning

confidence: 99%

Non-linear rheology reveals the importance of elasticity in meat and meat analogues

Schreuders

Sagis²,

Bodnár

et al. 2022

Sci Rep

Self Cite

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“…Part of the fundamentals properties of food intended for oral consumption are based on its mechanical performance when masticated, and on the rheology of the matrix to be formed into a bolus 8 . Therefore, among the several available texture methods for the characterization of properties specific to meat, herein we propose the use of the texture profile analysis (TPA) for determining cultured meat properties 9 , 10 . Texture profile analysis is based on a double mechanical compression test to provide insight into how samples behave when chewed.…”

Section: Introductionmentioning

confidence: 99%

Application of texture analysis methods for the characterization of cultured meat

Paredes

Cortizo‐Lacalle²,

Imaz

et al. 2022

Sci Rep

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Mechanical characterization supposes a key step in the development of cultured meat to help mimicking the sensorial properties of already existing commercial products based on traditional meat. This work presents two well stablished methods that can help studying cultured meat mechanical characteristics: texture profile analysis (double compression test) and rheology. These techniques provide data about the elastic and viscous behaviour of the samples but also values about other texture characteristics such as springiness, cohesiveness, chewiness and resilience. In this work, we present a comparison of cultured meat-based samples with commercial of the shelf common meat products (sausage, turkey and chicken breast). Results show that both Young’s and Shear modulus in the cultured meat samples can be compared to commercial products in order to understand its properties. The texture characteristics for the cultured meat studied, show values within the range of commercial products. These results demonstrate the applicability of this methodology for the adjustment of mechanical properties of cultured meat products.

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“…For this purpose, mechanical measurements were made using a texturometer (EZ-Test LX, Shimadzu, Noisiel, France). According to Schreuders et al [26], instrumental techniques provide objective information on different structural variables and so can be used meaningfully to characterize the structure of meat products. The method chosen for this study was texture profile analysis (TPA) with the following conditions: sample diameter 20 mm, probe diameter 50 mm, surface detection at 0.5 N, displacement speed 20 mm/min, and double compression at 50% of the sample height.…”

Section: Effect Of the 3d Printing Process On The Print Repeatability...mentioning

confidence: 99%

Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

Portanguen

Tournayre

Gibert

et al. 2022

Foods

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The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat protein matrices. This article gives an overview of the various 3D printers used to study the printability properties of foods and presents the development of a 3D printer designed to print food protein gels. Printhead development (flow rate and temperature control) and the modifications made to the printing plate (temperature control) are described and discussed in relation to the constraints highlighted in a first prototype. A second, developed prototype was characterized and validated. This last phase showed perfect control of the prototype in the purging of the extrusion system, the flow rate, the calibration and the displacement of the printhead, along with the temperatures at both printhead and plate. A study of the printed gels also revealed good repeatability of the printed gel geometry and pointed to new ways to improve the process. In the near future, the protein gels that will be printed from this prototype will serve as a base for texturizer-free functional foods for people with chewing difficulties.

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Texture methods for evaluating meat and meat analogue structures: A review

Cited by 133 publications

References 207 publications

Non-linear rheology reveals the importance of elasticity in meat and meat analogues

Non-linear rheology reveals the importance of elasticity in meat and meat analogues

Application of texture analysis methods for the characterization of cultured meat

Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

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