Cultivated meat, or cultured meat, is lab-grown from animal stem cells, differentiated into muscle and/or fat, to yield meat products. The process is more sustainable and more ethical than traditional farming, allowing to meet growing consumer demand. However, there remains a challenge in replicating the organoleptic properties of commercially available meat products for cultivated meat applications. Consequently, this study employs single-cycle uniaxial testing (flexion, tension, compression, cutting) governed by ISO standards, and texture profiling analysis, to ascertain the modulus, yield strain, hardness, adhesiveness, cohesiveness, springiness, resilience and chewiness of seven commercially available burgers. These were tested both raw and cooked, and comprise beef (including a range of beef contents, fat percentages and price points) and plant-based analogues. Here, we show that (i) both mechanical (flexural, compressive and cutting yield strains) and textural (cohesiveness, springiness and resilience) properties reveal clear and statistically significant divides between the cooked properties of beef compared to plant-based burgers; (ii) moreover, hardness and chewiness yield statistically significant results able to distinguish between high beef content burgers (over 95%), low beef content burgers (below 81%) and plant-based alternatives, and thus, are best suited to characterise burger properties; and (iii) there exists key target values for cultivated meat products to replicate the mechanical and textural characteristics of farmed beef burgers, identified for the first time. These findings provide novel insights into the mechanical and textural characterisation of beef and plant-based burgers, and may contribute to future developments in cultivated meat to ensure consumer acceptance.

Jean-Baptiste R.G. Souppez

Benjamin A.S. Dages

Geethanjali S. Pavar

Jack Fabian

Jason M. Thomas

Eirini Theodosiou

Journal of Food Engineering

该杂志发表关于食品与工程之间任何学科的原创研究和评论论文，特别是与工业相关的论文，包括：食品的工程特性、食品物理和物理化学；加工、测量、控制、包装、储存和配送；新颖食品的设计和生产以及食品服务和餐饮的工程方面；食品加工、厂房和设备的设计和操作；食品工程经济学，包括替代过程的经济学。对食品工程成就的描述具有特殊价值。

The Journal of Food Engineering publishes original research and review papers on any discipline related to the intersection of food and engineering, with a particular focus on industrial applications. Topics include the engineering properties of food, the physical and physicochemical aspects of food; processing, measurement, control, packaging, storage, and distribution; the design and production of novel foods, as well as the engineering aspects of food service and catering; the design and operation of food processing plants and equipment; and the economics of food engineering, including the economics of alternative processes. Descriptions of achievements in food engineering are of special value.

《Journal of Food Engineering》发表关于食品与工程之间各学科的原创研究和评论论文，特别关注与工业相关的主题。这些主题包括食品的工程特性、食品的物理和物理化学性质；加工、测量、控制、包装、储存和配送；新型食品的设计与生产，以及食品服务和餐饮的工程方面；食品加工、厂房和设备的设计与操作；食品工程经济学，包括替代过程的经济学。对食品工程成就的描述具有特别的价值。

Category	Quartile
农林科学	2
农林科学, 工程化工	2
农林科学, 食品科技	2

Mechanical properties and texture profile analysis of beef burgers and plant-based analogues

ivySCI AI Smartly Parses PDF, Answers Researchers' Questions, and Helps You Understand Papers in Seconds

Journal Info

Category	Quartile
FOOD SCIENCE & TECHNOLOGY	1