Three-dimensional characterization of fibrous microstructure in meat analogs using micro-computed X-ray...

The fibrous microstructure of plant-based meat analogs governs their textural properties, yet quantitative 3D characterization remains limited. In this study, a granulometry-based approach was extended to 3D micro-computed X-ray tomography (μCT) datasets to characterize the fiber architecture of high-moisture extruded soy protein concentrate meat analogs. Five prototype samples, produced at extrusion temperatures from 90°C to 170 °C, and three commercial products were analyzed for characteristic fiber width and length, orientation distribution, anisotropy, and shape metrics. The characteristic fiber width increased progressively with extrusion temperature, whereas anisotropy first increased and then decreased, indicating an optimal temperature window for fiber alignment. The commercial samples exhibited coarser structures with lower anisotropy, attributed to more complex ingredient composition. The proposed approach provides a comprehensive quantitative framework for evaluating fibrous microstructures in extruded plant-based meat analogs.