Mechanics and Perception of Plant-Based Meat
Texture and rheology of plant-based meat
We investigated how plant-based meats replicate the viscoelastic properties of animal meat using standardized texture and rheological testing. Stiffness, storage modulus, and loss modulus emerged as reliable metrics of texture. This work establishes mechanical benchmarks to guide formulation of next-generation plant-based meats.
Mechanical and sensory mapping of meat
We combined mechanical testing with sensory evaluation to map the three-dimensional texture space of plant-based and animal meats. The results revealed close correspondence between measured stiffness and perceived texture. This framework supports quantitative design of more convincing plant-based meat products.
Comparing Real and Plant Meat Mechanics
We explored mechanical similarities and differences between animal muscle tissue and plant-based meat analogs. By quantifying viscoelastic and textural responses under deformation, we identified distinct structural resistance patterns. These findings support improved design of sustainable meat alternatives that more closely replicate natural tissue properties.