Application of texture analysis methods for the characterization of cultured meat.
Sci Rep
; 12(1): 3898, 2022 03 10.
Article
en En
| MEDLINE
| ID: mdl-35273231
ABSTRACT
Mechanical characterization supposes a key step in the development of cultured meat to help mimicking the sensorial properties of already existing commercial products based on traditional meat. This work presents two well stablished methods that can help studying cultured meat mechanical characteristics texture profile analysis (double compression test) and rheology. These techniques provide data about the elastic and viscous behaviour of the samples but also values about other texture characteristics such as springiness, cohesiveness, chewiness and resilience. In this work, we present a comparison of cultured meat-based samples with commercial of the shelf common meat products (sausage, turkey and chicken breast). Results show that both Young's and Shear modulus in the cultured meat samples can be compared to commercial products in order to understand its properties. The texture characteristics for the cultured meat studied, show values within the range of commercial products. These results demonstrate the applicability of this methodology for the adjustment of mechanical properties of cultured meat products.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Culinaria
/
Productos de la Carne
Límite:
Animals
Idioma:
En
Revista:
Sci Rep
Año:
2022
Tipo del documento:
Article
País de afiliación:
España
Pais de publicación:
ENGLAND
/
ESCOCIA
/
GB
/
GREAT BRITAIN
/
INGLATERRA
/
REINO UNIDO
/
SCOTLAND
/
UK
/
UNITED KINGDOM