Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure.

ABSTRACT: Texture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales. This study describes the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues. Two distinct meat analogue product sets are produced with shear cell technology varying in formulations and processing conditions to obtain a wide range of product structures: one based on mung bean protein-rich fractions and the other based on combinations of soy protein isolate and pectin. Mechanical properties are assessed using tensile testing, microstructure is studied using X-ray tomography and confocal laser scanning microscopy, and macrostructure is quantified using a

SUBMITTER: Schlangen M 

PROVIDER: S-EPMC11836517 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature