Texture methods for evaluating meat and meat analogue structures: A review

• Published in: Food control Vol. 127; p. 108103
• Main Authors: Schreuders, Floor K.G., Schlangen, Miek, Kyriakopoulou, Konstantina, Boom, Remko M., van der Goot, Atze Jan
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2021
• Subjects: Anisotropy; food safety; Imaging; meat; Meat and meat analogue structure; meat consumption; Mechanical techniques; Spectroscopy; texture; Texture properties; Spectroscopy; Meat and meat analogue structure; Anisotropy; Imaging; Texture properties; Mechanical techniques

Meat analogue products are considered to help consumers reducing their meat consumption. Their key success factor is their high similarity in sensory properties compared to meat. Even though the structure and texture characteristics of meat are well documented, dedicated methods used to analyse meat...