Topic · Animal Science and Zoology · Agricultural and Biological Sciences

Meat and Animal Product Quality

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Bioengineering·Food Research InternationalPeer-reviewed·Feb 4, 2025
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Texture profile analysis and rheology of plant-based and animal meat
Reese A. Dunne, Ethan C. Darwin, Valerie A. Perez Medina…+2 more authors·Ellen Kuhl A
Plant-based products span stiffness 56.65 kPa (firm tofu) to 418.9 kPa (Tofurky roast), bracketing three processed animal meats; stiffness plus shear storage and loss moduli were the most consistent readouts.
55 citationstop 1%
plant (other)·metabolomics
·𝕏 Post·Bluesky