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 97 publications

(53 citation statements)

References 207 publications

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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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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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“…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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“…Generally speaking, there is still a limited number of methods to evaluate the structure of meat replacing structures, especially when it comes to quantifying fibrousness. [107] A lack of standard procedure makes quantitative comparison of studies difficult.…”

Section: Fiber Formationmentioning

confidence: 99%

Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

et al. 2021

Self Cite

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This review discusses the use of starch in plant-based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less-refined and therefore more sustainable ingredients in fibrous meat replacing products.

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

Cited by 97 publications

References 207 publications

Application of texture analysis methods for the characterization of cultured meat

Application of texture analysis methods for the characterization of cultured meat

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

Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

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