ArticleNPJ science of food2024
The mechanical and sensory signature of plant-based and animal meat.
Article in NPJ science of food, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
17 citing papers in PubMed.
- The meatball matchup: Plant vs. animal proteins on campus.Food research international (Ottawa, Ont.) · 2026Article
- Generative artificial intelligence creates delicious, sustainable, and nutritious burgers.NPJ science of food · 2026Article
- Open-Source Benchmarking of Plant-Based and Animal Meats.Foods (Basel, Switzerland) · 2026Article
- Texture Independently Drives Liking in AI-Generated Alternative Protein Burgers.Foods (Basel, Switzerland) · 2026Article
- Advances in Alternative Protein Design: Nutritional Constraints, Sensory Limits, and Computational Solutions.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- AI Ethics Guidelines: Time to Include Animals.Science and engineering ethics · 2026Article
- Discovering the mechanics of ultra-low density elastomeric foams in elite-level racing shoes.Engineering with computers · 2026Article
- Mechanical, rheological, and sensory characterization of lion's mane mushroom steak.Current research in food science · 2026Article
- Integrating a Soft Pneumatic Gripper in a Robotic System for High-Speed Stable Handling of Raw Oysters.Foods (Basel, Switzerland) · 2025Article
- AI for food: accelerating and democratizing discovery and innovation.NPJ science of food · 2025Review
- Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat.Foods (Basel, Switzerland) · 2025Article
- Texture profile analysis and rheology of plant-based and animal meat.Food research international (Ottawa, Ont.) · 2025Article
- Democratizing biomedical simulation through automated model discovery and a universal material subroutine.Computational mechanics · 2025Article
- Biaxial testing and sensory texture evaluation of plant-based and animal deli meat.Current research in food science · 2025Article
- Plant-based protein extrusion optimization: Comparison between machine learning and conventional experimental design.Current research in food science · 2025Article
- Large-strain anisotropic behavior of meat during cooking: A finite element study.Current research in food science · 2025Article
- Mimicking Mechanics: A Comparison of Meat and Meat Analogs.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Eating less meat is associated with a healthier body and planet. Yet, we remain reluctant to switch to a plant-based diet, largely due to the sensory experience of plant-based meat. Food scientists characterize meat using a double compression test, which only probes one-dimensional behavior. Here we use tension, compression, and shear tests-combined with constitutive neural networks-to automatically discover the behavior of eight plant-based and animal meats across the entire three-dimensional spectrum. We find that plant-based sausage and hotdog, with stiffnesses of 95.9 ± 14.1 kPa and 38.7 ± 3.0 kPa, successfully mimic their animal counterparts, with 63.5 ± 45.7 kPa and 44.3 ± 13.2 kPa, while tofurky is twice as stiff, and tofu is twice as soft. Strikingly, a complementary food tasting survey produces in nearly identical stiffness rankings for all eight products (ρ = 0.833, p = 0.015). Probing the fully three-dimensional signature of meats is critical to understand subtle differences in texture that may result in a different perception of taste. Our data and code are freely available at https://github.com/LivingMatterLab/CANN.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.