Discovering the mechanics of artificial and real meat
S. R. St. Pierre, D. Rajasekharan, E. C. Darwin, K. Linka, M. E. Levenston, E. Kuhl
This paper compares the mechanical properties of artificial and real meat using tension, compression, and shear tests, finding that artificial chicken matches real chicken in stress values but tofurky is stiffer and less shear-resistant.
bioRxiv · Jun 4, 2023Bioengineering