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Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

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A framework for reporting texture profile analysis in cultivated meat research.

Alice Millbank¹, Travis Callue², Anna-Marie Stobo³

¹Aston Institute for Membrane Excellence, Aston University, Birmingham, UK; Rooted Research Collective, St Paul's Place, St Paul's Square, Birmingham, UK.

|June 29, 2026

Summary

Texture profile analysis (TPA) for cultivated meat lacks standardization. This review proposes the BIOPLATE framework to improve consistency and comparability in texture evaluation for cultivated meat and fish products.

Keywords:

Cultivated meat Food texture Instrumental texture Mechanical properties Reporting framework Reproducibility Texture profile analysis

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Area of Science:

Food Science
Materials Science
Biotechnology

Background:

Cultivated meat offers potential for global food security.
Public acceptance of cultivated meat depends heavily on replicating conventional meat's texture.
Texture profile analysis (TPA) is crucial for assessing meat texture but suffers from methodological inconsistencies in cultivated meat research.

Purpose of the Study:

To critically review the application of TPA in cultivated meat and fish studies.
To identify variations in TPA methodologies and reporting practices.
To propose a standardized framework for improving TPA consistency and comparability.

Main Methods:

A systematic review of 41 studies utilizing TPA for cultivated meat and fish.
Analysis of variations in sample dimensions, test parameters, cooking protocols, and metric selection.
Identification of common practices and areas of inconsistency.

Main Results:

Significant variability was found in TPA methodologies across reviewed studies.
Partial convergence was noted in specific practices, such as using a 0.5 strain value and prioritizing hardness and springiness metrics.
Inconsistent reporting limits the comparability of textural data.

Conclusions:

Standardization of TPA methods is essential for reliable texture evaluation in cultivated meat.
The proposed BIOPLATE framework aims to enhance transparency and cross-study comparability.
Improved texture assessment is vital for the successful integration of cultivated meat into sustainable food systems.