Effects of food components and processing parameters on plant-based meat texture formation and evaluation methods

Area of Science:

• Food Science and Technology
• Materials Science
• Sustainable Agriculture

Background:

• Meat is a primary human protein source, but future shortages are projected due to population growth and environmental concerns.
• Plant-based meat products offer a sustainable alternative to traditional animal meat.
• Texture is a critical factor determining consumer acceptance and the successful replacement of animal meat by plant-based alternatives.

Purpose of the Study:

• To review recent advancements in understanding and improving the texture of plant-based meat products.
• To summarize current analytical methods for evaluating plant-based meat texture.
• To identify future research directions for enhancing plant-based meat quality.

Main Methods:

• Reviewed texture changes in plant-based meat based on key components (proteins, starch, lipids, additives) and processing factors (processing and instrumental).
• Summarized texture analysis techniques, including sensory evaluation and instrumental methods (mechanical, spectral, and image analysis).
• Outlined strategies for improving texture quality and analytical evaluation.

Main Results:

• Identified key components and processing methods influencing plant-based meat texture.
• Detailed various sensory and instrumental techniques for texture assessment.
• Highlighted methods to enhance texture and provided an outlook on future research priorities.

Conclusions:

• Texture is a crucial determinant for the success of plant-based meat alternatives.
• A comprehensive understanding of components, processing, and analysis is vital for improving texture.
• Further research is needed to optimize plant-based meat texture for wider consumer adoption.