Plant-Based Meat Edges Closer to Matching Animal Meat, Study Finds
A groundbreaking study published in NPJ Science of Food reveals that plant-based meats are making strides toward replicating the mechanical and sensory characteristics of animal meat.
Researchers employed advanced three-dimensional testing methods to evaluate eight products, including animal sausage, hotdogs, and plant-based counterparts, uncovering significant insights into their textures and structures.
The study highlights that plant-based sausages and hotdogs closely mimic the stiffness of their animal equivalents. For instance, plant-based sausage displayed a stiffness of 95.9 kPa, comparable to animal sausage at 80.8 kPa.
Tofurky, a plant-based roast, was found to be notably stiffer, while tofu products were softer, indicating that not all plant-based meats achieve similar results.
The researchers, led by Skyler R. St. Pierre and Ellen Kuhl from Stanford University, utilized tension, compression, and shear tests, combined with artificial neural networks, to map out the “mechanical signatures” of each product.
This novel approach allowed them to delve deeper than traditional double-compression tests, shedding light on how plant-based and animal meats perform under real-world conditions, such as chewing. “Understanding the mechanical properties is critical for improving plant-based products,” St. Pierre noted.
Interestingly, the study also found that animal meats exhibit greater tension-compression asymmetry, meaning they behave differently when pulled or compressed. This complexity highlights the challenge of perfectly replicating the texture of animal meat.
However, the researchers suggest that generative artificial intelligence could soon design plant-based products with consumer-friendly textures.
A sensory survey of 16 participants further validated the findings, revealing that textural perceptions like softness, hardness, and chewiness aligned with the measured stiffness.
These results underscore the potential of plant-based meats to gain wider acceptance if sensory differences are minimized.
With advancements like these, the researchers hope to bridge the gap between sustainability and consumer satisfaction, making plant-based options a more viable alternative for meat lovers worldwide.
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