ArticleFood research international (Ottawa, Ont.)2025
Texture profile analysis and rheology of plant-based and animal meat.
Article in Food research international (Ottawa, Ont.), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Breed-Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States.Journal of texture studies · 2026Article
- The meatball matchup: Plant vs. animal proteins on campus.Food research international (Ottawa, Ont.) · 2026Article
- Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach.Journal of food science · 2026Article
- Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications.Foods (Basel, Switzerland) · 2026Article
- Germinated Andean Lupin Whole Flour as a Partial Soy Protein Isolate Substitute for the Development of High-Moisture Extruded Meat Analogues: Chemometric Evaluation of Technological Properties and Nutritional and Functional Characterization.Foods (Basel, Switzerland) · 2026Article
- Artificial intelligence for food innovation.Nature food · 2026Review
- 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
- 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives.NPJ science of food · 2026Article
- Making Mealtime Easier: Nutrition and Texture in Foods for the Elderly with Swallowing Difficulties in Formal and Informal Care.Foods (Basel, Switzerland) · 2026Article
- Mechanical, rheological, and sensory characterization of lion's mane mushroom steak.Current research in food science · 2026Article
- From Vegetable Waste to By-Product: Rheological Analysis of a Potential High-Protein Vegetable Burger.Gels (Basel, Switzerland) · 2025Article
- Animal-derived components in cultivated meat research and their alternatives.NPJ science of food · 2025Review
- Optimization of Lentils, Peas, and Beans-based Vegetable Burger Formulation Using D-optimal Mixture Design.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties.Foods (Basel, Switzerland) · 2025Article
- AI for food: accelerating and democratizing discovery and innovation.NPJ science of food · 2025Review
- Biaxial testing and sensory texture evaluation of plant-based and animal deli meat.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
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-based meat can help combat climate change and health risks associated with high meat consumption. To create adequate mimics of animal meats, plant-based meats must match in mouthfeel, taste, and texture. The gold standard to characterize the texture of meat is the double compression test, but this test suffers from a lack of standardization and reporting inconsistencies. Here we characterize the texture of five plant-based and three animal meats using texture profile analysis and rheology, and report ten mechanical features associated with each product's elasticity, viscosity, and loss of integrity. Our findings suggest that, of all ten features, the stiffness, storage, and loss moduli are the most meaningful and consistent parameter to report, while other parameters suffer from a lack of interpretability and inconsistent definitions. We find that the sample stiffness varies by an order of magnitude, from 418.9 ± 41.7 kPa for plant-based turkey to 56.7 ± 14.1 kPa for tofu. Similarly, the storage and loss moduli vary from 50.4 ± 4.1 kPa and 25.3 ± 3.0 kPa for plant-based turkey to 5.7 ± 0.5 kPa and 1.3 ± 0.1 kPa for tofu. All three animal products, animal turkey, sausage, and hotdog, consistently rank in between these two extremes. Our results suggest that-with the right ingredients, additives, and formulation-modern food fabrication techniques can create plant-based meats that successfully replicate the full viscoelastic texture spectrum of processed animal meat.
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