Texture profile analysis and rheology of plant-based and animal meat
Reese A. Dunne, Ethan C. Darwin, Valerie A. Perez Medina, Marc E. Levenston, Skyler R. St. Pierre, Ellen Kuhl A
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.
Food Research International · Feb 4, 2025Peer-reviewedBioengineering✦ In-depth digest