Texture profile analysis and rheology of plant-based and animal meat

Abstract

Plant-based meat can help combat climate change and health risks associated with high meat consumption. To create adequate mimics of animal meats, plant-based meats must match in mouthfeel, taste, and texture. The gold standard to characterize the texture of meat is the double compression test, but this test suffers from a lack of standardization and reporting inconsistencies. Here we characterize the texture of five plant-based and three animal meats using texture profile analysis and rheology, and report ten mechanical features associated with each products elasticity, viscosity, and loss of integrity. Our findings suggest that, of all ten features, the stiffness, storage, and loss moduli are the most meaningful and consistent parameter to report, while other parameters suffer from a lack of interpretability and inconsistent definitions. We find that the sample stiffness varies by an order of magnitude, from 418.9{+/-}41.7kPa for plant-based turkey to 56.7{+/-}14.1kPa for tofu. Similarly, the storage and loss moduli vary from 50.4{+/-}4.1kPa and 25.3{+/-}3.0kPa for plant-based turkey to 5.7{+/-}0.5kPa and 1.3{+/-}0.1kPa for tofu. All three animal products, animal turkey, sausage, and hotdog, consistently rank in between these two extremes. Our results suggest that-with the right ingredients, additives, and formulation-modern food fabrication techniques can create plant-based meats that successfully replicate the full viscoelastic texture spectrum of processed animal meat.