Skyler R. St. Pierre

This paper develops probabilistic strain energy models for kidney cortex and medulla using neural networks, revealing distinct mechanical properties and variability.

Stanford diners (n = 116) rated soy and soy-wheat meatballs below beef-based ones on moistness, meatiness, fattiness and tastiness, yet perceived no hardness or chewiness gap despite instrumental differences.

This study characterizes the mechanical, rheological, and sensory properties of lion's mane mushroom steak, showing it has favorable texture and perceived softness compared to meat alternatives.

This study characterizes the mechanical and sensory properties of fungi-based steak, finding it to be moist, viscous, and fibrous, with unique anisotropic behavior under dynamic compression.

Plant-based products span stiffness 56.65 kPa (firm tofu) to 418.9 kPa (Tofurky roast), bracketing three processed animal meats; stiffness plus shear storage and loss moduli were the most consistent readouts.

Plant-based deli slices are over twice as stiff as animal deli meats under biaxial tension; stiffness tracks brittleness rated by 18 tasters (ρ = 0.857).

The paper measures the mechanical and sensory properties of plant-based and animal meats using multi-dimensional tests and neural networks, finding that some plant-based products closely mimic animal meats in texture.

This study compares the mechanical properties of meat and meat analogs using standardized tests, finding that modern analogs can mimic meat mechanics with proper tuning.