A framework for reporting texture profile analysis in cultivated meat research

Cultivated meat could enhance global food security but public acceptance is closely linked to emulating conventional meat texture. Texture profile analysis (TPA) is commonly used to assess the textural properties of meat; however, methodological inconsistency and incomplete reporting limit comparability across cultivated meat studies. This review critically examines 41 studies applying TPA to cultivated meat and fish, identifying substantial variation in sample dimensions, test parameters, sample cooking protocols, and metric selection. Despite this variability, partial convergence was observed in certain practices, including frequent use of strain values of 0.5 and prioritisation of hardness and springiness amongst reported metrics. Building on these observations and established guidance from meat science and polymer testing, we propose the BIOPLATE framework - a reporting-focused checklist designed to improve transparency and cross-study comparability. Adoption of clearer reporting practices will strengthen texture evaluation and support integration into sustainable food systems.