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Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure.

Miek Schlangen^1,2, Iris van der Doef¹, Atze Jan van der Goot¹

¹Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands.

Current Research in Food Science

|February 20, 2025

Summary

Understanding meat analogue texture is key for acceptance. This study links macrostructure, microstructure, and mechanical properties, revealing universal and product-specific correlations for improved food texture design.

Keywords:

Air bubbles Anisotropy Meat analogues Mechanical properties Microstructure Structure

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Area of Science:

Food Science and Technology
Materials Science
Biotechnology

Background:

Consumer acceptance of meat analogues hinges on texture, which is influenced by mechanical properties and structure across multiple length scales.
Defining and controlling meat analogue texture remains a challenge due to complex structure-property relationships.

Purpose of the Study:

To investigate the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues.
To identify universal and product-set specific correlations between structural features and mechanical properties.
To determine key parameters influencing meat analogue texture using feature selection.

Main Methods:

Production of two distinct meat analogue sets (mung bean protein and soy protein isolate/pectin) using shear cell technology.
Assessment of mechanical properties via tensile testing.
Microstructural analysis using X-ray tomography and confocal laser scanning microscopy.
Macrostructural quantification with a computer vision algorithm.

Main Results:

Strong correlations were observed between macrostructural fibre score, microstructural air anisotropy, and mechanical toughness anisotropy.
Universal relationships were found between air bubble anisotropy and fibre score, independent of product formulation.
Product-specific correlations were identified, such as between fibre score and Young's Modulus anisotropy in mung bean analogues.
The influence of microstructural air bubbles on macrostructure and mechanical properties was consistently demonstrated.

Conclusions:

The study establishes clear links between structural attributes (macro and micro) and mechanical anisotropy in meat analogues.
Identified universal and specific correlations provide a foundation for tailoring meat analogue texture.
Univariate feature selection highlights critical parameters for optimizing texture, aiding in the development of consumer-preferred meat alternatives.