Meat Texture Research Articles

Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs

With growing environmental and health concerns surrounding meat consumption, meat analogs have emerged as sustainable and health-conscious alternatives. A major challenge in developing these products is replicating the fibrous, elastic texture of meat, where microbial transglutaminase (MTG) has shown significant potential. MTG catalyzes protein cross-linking, enhancing the structural integrity of meat analogs. This study aimed to evaluate the effects of MTG concentrations (0%, 0.5%, and 1%) and incubation times (0, 1.5, and 3 h) on the quality and rheological properties of meat analogs. Analogs were tested for pH, protein content, dry matter, fat retention, and thermal loss. Textural properties, including hardness, cohesiveness, gumminess, springiness, and chewiness, were determined using texture profile analysis, while leakage parameters were evaluated through water and fat content tests. Results revealed that higher MTG concentrations and longer incubation times improved protein content (14.34% to 15.55%), dry matter (29.61% to 32.53%), and reduced total leakage (1.262% to 0.634%). Textural properties, including hardness (57.08 N to 83.14 N), gumminess (19.40 N to 30.00 N), and chewiness (17.60 N × mm to 29.58 N × mm), also significantly improved with increasing MTG levels. Thermal loss ranged from 98.37% to 100.9%, showing enhanced retention at higher MTG concentrations. These results support the role of MTG in creating meat analogs with improved meat-like textures, achieved through enhanced protein cross-linking and moisture retention.

Investigation of Temperature-Step Aging of Beef Sirloin on Techno-Functional and Microbiological Attributes

In today’s increasingly demanding market, there is a growing need for high-quality beef products that offer exceptional sensory attributes and provide a premium gastronomic experience. The aim of this research was to develop a beef aging technology that is food-safe (validated by microbiological measurement), produces meat with a desirable color and texture as well as techno-functional properties (drip loss, pH), and also minimizes aging time. The experiments included a temperature-stepped, anaerobic process carried out in vacuum packaging. According to the temperature steps, SAMPLE GROUP I remained at 5 °C throughout the four-week aging period. SAMPLE GROUP II transitioned to a 1 °C environment after the first week, while SAMPLE GROUP III moved from a 5 °C to a 1 °C environment after the second week, and SAMPLE GROUP IV moved after the third week. Instrumentally measured parameters, such as the drip loss, pH, color, texture, and microbiological characteristics of the fresh meat, and at each week of aging for each group, were examined and evaluated by ANOVA or MANOVA. The study found that the drip loss decreased during the first week of aging, then increased, with no strong correlation to temperature. The pH increased in the first week, then decreased, which is linked to microbiological processes, though the changes were not statistically significant. Anaerobic microbial counts rose across all groups but remained within safe limits. Texture analysis showed that meat tenderness peaked after the first week due to proteolytic activity, with Fmax showing significant group differences. Using the technology presented in this paper, optimal aging was achieved after one week, but trend-like results suggested further changes and furthering the aging process will develop a harder texture.

Quantifying Biomass and Visualizing Cell Coverage on Fibrous Scaffolds for Cultivated Meat Production.

Cultivated meat represents a transformative solution to environmental and ethical concerns of traditional meat industries, replicating livestock meat's texture and sensory attributes in vitro with a focus on cost, safety, and nutritional quality. Central to this process are biomaterial scaffolds that support tissue development from isolated animal cells grown in or on these matrices. Understanding scaffold interactions with cells, including scaffold degradation and biomass production, is crucial for process design and for scaling-up goals. In this article, we outline comprehensive methods to quantify scaffold-cell interactions for such scenarios, focusing on biomaterial scaffold degradation and changes in cell biomass [measured by cell weight, extracellular matrix (ECM) deposition, and cell coverage] during cell culture. We introduce two methodologies for assessing cell coverage: fixation and staining for detailed imaging analysis, and non-invasive, real-time evaluation across scaffolds. Here we focus on fiber-based scaffolds, while the assessments can be extrapolated to 2-dimensional (2D; films), and in part to 3-dimensional (3D; sponge) systems. Utilizing the C2C12 mouse myoblast cell line as a gold standard, the protocols deliver precise, step-by-step instructions for preparing fiber scaffolds (using silk proteins here), seeding cells, and monitoring key parameters for cultivated meat production, providing a framework for advancing cellular agriculture techniques. © 2024 Wiley Periodicals LLC. Basic Protocol 1: Fabrication and preparation of silk fiber scaffolds for cell seeding Support Protocol 1: Cultivation of C2C12 cells and seeding onto fibrous scaffolds Basic Protocol 2: Quantification of decellularized yarn scaffold degradation during cell culture Basic Protocol 3: Quantification of biomass variation and ECM deposition on yarn scaffolds during C2C12 cell culture Basic Protocol 4: Visualization of cell-laden yarn scaffolds and determination of cell coverage ratio using confocal microscopy Support Protocol 2: Real-time imaging of cell-laden yarn scaffolds using Celigo system Support Protocol 3: Applying green CellTracker fluorescent probes to C2C12 cells seeded on yarn scaffolds.

Effect of ginger extract on Korean black goat biceps femoris as a tenderizer

This study investigated the tenderization and quality characteristics of Korean black goat biceps femoris treated with ginger powder extracts (0%, 3%, 5%, and 7%). The proximate composition, pH, color, shear force, water-holding capacity, sarcomere length, fiber cross-sectional area, and sensory properties were determined and analyzed according to the concentration of the ginger powder extract. The shear force decreased significantly with increasing concentrations of ginger powder extract (P<0.05), whereas the water-holding capacity increased (P<0.05). The sarcomere length of black goat biceps femoris increased with increasing concentrations of ginger powder extract (P<0.05), whereas the fiber cross-sectional area decreased (P<0.05). Sensory evaluation of black goat biceps femoris showed that goatiness decreased with increasing concentrations of ginger powder extract (P<0.05), and the chewiness and overall acceptability were significantly higher (P<0.05). Therefore, 7% was the optimal concentration for softening black goat biceps femoris with ginger powder extract. In conclusion, it was confirmed that Korean black goat biceps femoris marinated in 7% ginger extract was softened, and it is judged that this will have a positive effect on the texture of commercial Korean black goat meat.

Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception.

The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat's color, water holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality. The animals' diet plays a crucial role in meat quality. Specific nutrients, such as proteins, vitamins, and minerals, affect meat's texture, flavor, and juiciness. Feeds rich in omega-3 fatty acids can improve the sensorial quality of meat. Meat processing and methods such as aging, marinating, and cooking affect the texture, flavor, and juiciness, which can be evaluated by specific equipment or trained or untrained consumers. This comprehensive review investigates the relationship between animal feeding practices and meat processing techniques and their combined impact on meat quality and sensory perception. By synthesizing recent research, we explore how various feeding protocols (including diet composition and feed additives) and processing methods shape meat products' nutritional value, texture, flavor profile, and overall consumer appeal. Understanding this nexus is crucial for optimizing meat quality while ensuring sustainability and safety in the food supply chain.

A Preliminary Study on the Modifying Effect of Strawberry Seed Oil and Sex on Rabbit Meat Quality.

The aim of this research was to determine the effect of strawberry seed oil addition to rabbit feed on slaughter performance traits, meat quality traits and plasma cholesterol and triglycerides of purebred Termond White rabbits (n = 24). The experiment used young rabbits born to 6 does. From each litter, two rabbits were randomly assigned into one of the two groups. In each group (2 × n = 12; 6♂, 6♀), the animals were fed a complete pelleted feed. Rabbits from the experimental group received feed enriched with a 1% addition of strawberry seed oil. Animals were slaughtered on day 84. Rabbits fed with pellets with the addition of strawberry oil were characterized by a higher hind part and head and liver weight compared to the rabbits from the control group (p ≤ 0.05). The addition of strawberry seed oil significantly increased the pH of matured meat and affected the colour coordinates of the meat by increasing their values (p ≤ 0.05). The tested oil reduced the values of meat texture parameters such as springiness, cohesiveness and chewiness (p ≤ 0.05). The tested oil impacted the level of HDL, which was higher in the experimental group, as well as lowered the triglyceride level. The addition of strawberry seed oil was proven to significantly increase the linoleic acid content in rabbit meat (p ≤ 0.05).

Physical Characteristics, Moisture Content and Organoleptic Properties of Afkir Laying Hen Meat with Different Marination Durations in Pineapple Crown Extract

Afkir laying hen meat has a tough texture, making it less desirable to consumers. Pineapple crown extract is known to improve the texture of spent laying hen meat due to its bromelain enzyme content. This study aims to determine the effect of marination duration using pineapple crown extract on the pH, cooking loss, water content, water holding capacity, texture, and organoleptic value of spent laying hen meat. The study was conducted using a Completely Randomized Design with 4 treatments (different marination times of 0, 2, 4, and 6 hours) and 5 replications. The parameters observed in this study included pH, cooking loss, water content, water holding capacity, texture, and organoleptic values. Test data were analyzed statistically using Analysis of Variance with a 5% significance level, and if significant effects were found, the analysis was followed by Duncan’s Multiple Range Test. Organoleptic test data were analyzed with the Kruskal-Wallis method, and if there were significant effects, further analysis was conducted using the Mann-Whitney test. The results showed a significant effect (P&lt;0.05) of marination time using pineapple crown extract on the pH, water content, and organoleptic parameters, including taste, texture, color, and overall preference, with no significant effect (P&gt;0.05) on cooking loss, water holding capacity, or the aroma attribute in the organoleptic test. Marination time also decreased the toughness of afkir laying hen meat texture, as analyzed descriptively. Marination for 2-6 hours decreased pH and water content, tenderized the texture, and improved meat preference. Keywords: Afkir laying hen; bromelain; tenderness; pineapple crown; marination

Optical evaluation of internal meat quality deterioration in a tuna fillet based on second-harmonic generation anisotropy measurement

Methods for evaluating fish freshness have transitioned toward non-invasive, non-destructive, and non-contact approaches. However, non-contact methods for texture assessment that usually require contact for measurement remain limited. This study proposes a new non-contact method to quantify muscle degradation, which is thought to reflect fish meat texture, using optical methods. Second-harmonic generation (SHG) is a non-linear light scattering process. The anisotropy of SHG light reflects the structural conditions in muscle myosin filament and collagen fibers that directly contribute to the texture of fish meat. This study assessed the feasibility of using SHG anisotropy measurements to evaluate muscle degradation in fish fillets during chilled storage. Analyses of the SHG intensity and anisotropy scattered from a tuna fillet successfully identified three degradation processes with turning points at 24 and 72 h after thawing. This study clearly demonstrates that SHG anisotropy measurements have potential as a standard for fish quality evaluation.

Physicochemical Properties of Indonesian Native Chickens Meats and by-products

Abstract This study explores the unique qualities of local meats, focusing on Indonesia’s native Java chickens to provide a comparative reference for global meat varieties. The research involved 11 Java chickens from Lamongan Regency, analysed using laboratory exploratory and descriptive analytical methods. Findings revealed that the carcass weight distribution consisted of 21.93% breast, 34.95% thigh, and varying percentages for red, white, and dark offal. The water holding capacity (WHC) was recorded as 42.35% for breast and 42.11% for thigh, with notable variation in offal. Cooking loss results showed 27.07% for breast and thigh, with higher variability for offal. The meat texture averaged 6.51-6.58 kg/cm2 and pH values ranged from 5.81 to 6.45. Proximate analysis of Java chicken meat revealed moisture content of 73.63-73.74%, protein between 21.86-23.88%, fat content of 1.23-1.32%, energy values of 174.34-176.25 Kcal/100g, ash at 1.00-1.05%, and soluble protein measured at 1.14 mg/ml. These results highlight the diversity in the physical and chemical properties of Java chicken meat and its by-products, demonstrating its unique characteristics compared to other meat strains worldwide.

Mimicking Mechanics: A Comparison of Meat and Meat Analogs.

The texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences between meat and meat analogs: puncture type, rheological torsion tests, and classical mechanical tests of tension, compression, and bending. Here, we compile the shear force and stiffness values of whole and comminuted meats and meat analogs from the two most popular tests for meat, the Warner-Bratzler shear test and the double-compression texture profile analysis. Our results suggest that, with the right fine-tuning, today's meat analogs are well capable of mimicking the mechanics of real meat. While Warner-Bratzler shear tests and texture profile analysis provide valuable information about the tenderness and sensory perception of meat, both tests suffer from a lack of standardization, which limits cross-study comparisons. Here, we provide guidelines to standardize meat testing and report meat stiffness as the single most informative mechanical parameter. Collecting big standardized data and sharing them with the community at large could empower researchers to harness the power of generative artificial intelligence to inform the systematic development of meat analogs with desired mechanical properties and functions, taste, and sensory perception.

Electrospun fibers of zein and pea protein to create high-quality fibrous structures in meat analogs.

The importance of developing plant-based meat similar to animal meat lies in the fact that sensory similarity is a crucial factor in encouraging consumers to adopt this alternative. The present study reports the morphology, hydrophilicity, and thermal analysis of different fibers obtained by the electrospinning method. In the first step of this work, zein and zein/poly(ethylene oxide) (PEO) in 80% aqueous ethanol solution with varying concentrations of these polymers were investigated. It was observed that the diameters of the electrospun fibers are related to the concentration and viscosity of the solutions. Moreover, the addition of small percentages of PEO makes the fibers more hydrophilic and leads to an increase in the polymeric solution viscosity. Because of its low toxicity, PEO is used in various edible products. In the second step of this work, an ideal zein/PEO combination was found to allow the pea protein (PP) to be electrospun. Adding PP to the zein/PEO blend (20:1) leads to a more hydrophilic fiber and improves thermal stability. The results suggest that the zein/PEO and zein/PEO/PP blends can offer an innovative solution to enhance the texture and appearance of plant-based meats. These simulated electrospun fibers can mimic the fibers in animal meat and are a potential alternative to provide a sensory experience as close to animal meat as possible.

Age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons

ABSTRACT 1. An experiment was conducted to explore the age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons. The study used 32 carcasses collected from White King pigeons (16 aged 4 weeks and 16 aged 180 weeks). 2. The 180-week-old White King pigeons had a higher percentage of eviscerated carcass characteristics. The 4-week-old pigeons were characterised by higher percentage of skin with subcutaneous fat and carcass remainders. There were significant differences in chemical and physicochemical characteristics as well as in texture and microstructure parameters amongst White King pigeons of different ages. 3. In conclusion, the study demonstrated that the age of White King pigeons has a considerable impact on carcass composition, physicochemical properties, meat texture and microstructure. Older pigeons had higher percentages of eviscerated carcass components, which may reflect maturation, while younger pigeons had greater proportions of fat and carcass remainders. These findings suggest that age-related changes should be considered when evaluating meat quality and composition, as each age group presented distinct characteristics.

Avocado peel by-product in cattle diets and supplementation with oregano oil and effects on production, carcass, and meat quality

Abstract The objective of this work was to evaluate the effects of including a commercial avocado peel meal (Avomel) by-product as a feed source supplemented with Lippia berlandieri Schauer oregano essential oil (OEO) in cattle diets. Eighteen 22-month-old male Charolais x Angus crossbred cattle (334.96 ± 27.48 kg) were randomly distributed in three experimental groups (n = 6): Control, cattle fed with the control diet without Avomel and without OEO; Avomel, cattle fed 10% of Avomel in the diet; and Avomel + OEO, cattle fed 10% Avomel and 600 mg/kg of OEO in the diet. The evaluated variables were bulls’ weight (BW), feed intake (FI), slaughter variables, carcass quality and the pH, water holding capacity (WHC), color and chemical composition of raw rib eye meat, as well as cooking loss (CL), shear force (SF), texture analysis and sensory evaluation of cooked meat. After 120 days of feeding, BW was highest (P &lt; 0.10) for Avomel and lowest (P &lt; 0.10) for Avomel + OEO. The Avomel + OEO group FI was low. Cattle slaughter variables, carcass quality variables, pH, and WHC did not show differences (P &gt; 0.05). Lightness was highest (P &lt; 0.05) for Avomel meat. Meat chemical composition was not affected (P &gt; 0.05). SF of meat was different (P &lt; 0.05) being highest for Avomel + OEO. On meat texture, springiness was different (P &lt; 0.05), i.e., meat treated with Avomel was highest, but no differences (P &gt; 0.05) were detected for hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience. Odor, taste, softness, juiciness, and overall acceptability of cooked meat were not different (P &gt; 0.05), data not shown. The commercial by-product avocado peel meal supplemented with OEO could be used in cattle diets without adversely affecting productive performance, carcass traits, and meat quality.

Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics

Meat aging is an important process that affects the quality of meat and is traditionally used mainly for beef. However, in recent years, there has been an increasing demand for pork products subjected to dry aging. The aim of this study was to compare selected parameters (microbiological quality, instrumental analyses of texture and color of meat, weight loss) of pork neck and loin with bone and skin together subjected to dry aging for 14 days. The microbiological profile (total viable psychrotrophic count, Enterobacteriaceae, psychrotrophic lactic acid bacteria, Pseudomonas spp.) on the surface of the meat with the skin and the lateral cutting surfaces without skin was compared on the first day after slaughter and after 14 days of dry aging. The results of this study demonstrated that dry aging did not significantly deteriorate the microbiological profile. Statistically significant weight losses were observed after 14 days of aging. The dry aging of pork had no significant effect on lightness (L*), redness (a*), and shear force. Significant differences were observed for yellowness (b*) and meat hardness (p &lt; 0.05).

The interaction of Lactiplantibacillus plantarum and Latilatilactobacillus sakei regulated the formation of characteristic quality attributes of low-salt fermented tilapia

The regulation of quality characteristics of fermented aquatic food based on microbial metabolic interaction is a hot spot in the innovative processing of aquatic products around the world. In this study, electronic sensory system, gas phase method and liquid phase method based on mass spectrometry were used to study the effects of the interaction between Lactiplantibacillus plantarum and Latilactobacillus sakei on the quality and flavor of dry-cured tilapia. The targeted supplementation of Latilactobacillus sakei S199 can improve the texture and flavor characteristics of tilapia meat fermented by Lactiplantibacillus plantarum 550. Latilactobacillus sakei S199 can cross metabolize with Lactiplantibacillus plantarum 550 to produce more 1-Octen-3-ol, 3-methyl-1-Butanol, 1-Hexanol, 2-ethyl-1-Hexanol, (E)-2-Octen-1-ol, 2-Heptanone, 3-Octanone, 2-Pentyl-Furan, and 2,5-diethyltetrahydro-Furan, and reduce the content of Heptanal, Nonanal, and Benzaldehyde to enhance the aroma of fermented tilapia fish. The aroma intensity increased by three times, from 129.46 μg/kg to 373.02 μg/kg, white the bitterness of tilapia meat fermented by the two bacteria was reduced by half, from 231.26 μg/g to 153.65 μg/g. The interaction of Lactiplantibacillus plantarum 550 and Latilactobacillus sakei S199 promoted proteolysis and utilized the FAAs and other small molecular compounds to generate other flavor compounds. The results were helpful to understand the effect of the interaction between Lactiplantibacillus plantarum 550 and Latilactobacillus sakei S199 on the flavor formation of dry cured tilapia.

The Acceptance of Seitan Serunding as Meat Substitute: Food Experts Point of View

The global movement towards a plant-based diet, known as the Plant-Based Revolution, has garnered significant attention for its potential health benefits, environmental sustainability, and ethical considerations. Despite the increasing availability and awareness of plant-based options, sensory obstacles hinder their widespread acceptance among diverse consumer groups. A notable challenge lies in the inability of many meat substitute products to accurately replicate the authentic taste and texture of real meat, which influences consumer acceptance of the product. Therefore, from the perspective of food experts, this paper addresses a critical aspect of sensory acceptance in the context of Seitan Serunding, a plant-based meat substitute. The methodology is divided into two phases: Seitan Serunding development and sensory expert evaluation. Seitan Serunding Development used the recipe obtained from the Seitan Society group, where a community of enthusiasts shares their expertise and insights. For sensory expert evaluations, this study enlisted seven experienced culinary and gastronomy lecturers, food testers, and food technologists to deliver detailed, accurate, and insightful assessments of the Seitan Serunding products. These experts must inherently possess the ability to discern subtle variations in taste, texture, aroma, appearance, and overall acceptability by using a five-point Likert scale for each item evaluated. Then, this evaluation was analysed using descriptive analyses. Findings reveal that Seitan Serunding's delicious taste and close resemblance to traditional Meat Serunding, with a slight difference in aftertaste, could refine it for a more authentic experience through seasoning adjustments. This study contributes to the discourse on meat substitutes, highlighting the need for future research to explore diverse preparation methods for seitan and conduct comparative studies with a broader range of meat substitutes to address existing gaps in understanding and acceptance.

Changes in rabbit meat texture and calpain system genes expression following dietary supplementation with algae or vegetable oils

Abstract Meat texture is one of the most important parameters of meat quality and it could be improved by lipid sourced from vegetable oils. This study was undertaken to analyze the changes in meat texture, and in the mRNA expression of calpains (CAPN1 and CAPN3) and calpastatin 2 (CAST2) following diet supplemented with 1% algae (A), 3% sunflower (OS) oil, or 3% soybean oil (SO), using Blanc de Termonde rabbits at different age (12 and 18 weeks). Animals in the control group (C) received feed without additives. Animals were randomly sorted (40 rabbits/each group, balanced for sex). The General Linear Model (GLM) procedure was used to analyze the data and the Tukey–Kramer test was used for multiple comparisons. Our results indicate that the texture of rabbit meat depends on the age and algae, sunflower, and soybean oil supplementation, and diet-age interaction. The influence of the diet on CAPN1, CAPN3, and CAST2 expression depends on the rabbit age. In 12-week-old animals, meat shear force was greater following algae and soybean oil supplementation. Moreover, soybean oil decreased CAPN1, CAPN3, and CAST2, and algae supplement decreased CAST2 genes expression in rabbit muscle. In 18-week-old rabbits, supplementation with sunflower or soybean oil improved meat hardness, chewiness, and shear force. Additionally, sunflower oil increased CAPN1 and decreased CAST2 gene expression in the muscle tissue, providing new information about the molecular mechanism of meat texture in rabbits.

Efektivitas Pencampuran Ekstrak Daun Kelor (Moringa Oleifera) yang Difermentasi Menggunakan Aspergillus Niger pada Pakan Buatan Terhadap Laju Pertumbuhan Ikan Nila (Oreochromis Niloticus)

Tilapia (Oreochromis niloticus) is a freshwater fish that is in great demand by the public because it has a thick meat texture and an affordable price. The problems faced in aquaculture activities are the high cost of feed and the length of cultivation time. Feed is a vital component in aquaculture activities, therefore feed efficiency is needed to minimize production costs. The addition of fermented moringa leaf extract in pellets is expected to accelerate the growth period. This study aims to determine the effect of the addition of fermented moringa leaf extract on tilapia growth rate. This study used a complete randomized design (CRD) method with 4 treatments, namely the addition of moringa leaf extract to pellets with concentrations of 0%, 25%, 30%, 35%. The treatment was carried out for 28 days. Parameters observed in this study were fish growth including fish length, fish weight, survival rate (SR), food conversion rate (FCR) and water quality in the form of temperature, pH and DO. The data were analyzed using anova and SPSS application. The results showed that the addition of fermented moringa leaf extract with concentrations of 0%, 25%, 30% and 35% in tilapia (Oreochromis niloticus) feed for 28 days had a significant effect on tilapia growth.

Influence of thermal processing on sensory profile of crayfish meat

The present study examined the outcomes of boiling (BO), air frying (AF), and boiling combined with air frying (BO-AF) methods on the appearance, texture, taste, and flavor of crayfish meat through a combination of sensory and instrumental analyses. The Free Choice Profiling and Check-All-That-Apply results showed that the BO-AF group had the highest overall acceptability. The BO-AF group presented an attractive golden color, crispy outside, and tender inside characteristics in appearance and texture. However, there was a loss of umami and sweetness in crayfish meat from the AF and BO-AF groups compared to the control (CK) and BO groups. Crayfish meat was identified as containing 42 volatile compounds. Among them, aldehydes and heterocyclic compounds were the main volatile compounds in the AF and BO-AF groups. In particular, the pyrazine compounds were produced by the thermal decomposition of methionine and cysteine. They gave the crayfish meat of the AF and BO-AF groups their characteristic roasted aroma and good color. However, compared to the AF group, the BO-AF group had the characteristic baking aroma of the AF group, as well as a floral and fruity aroma due to the presence of the boiling treatment.

Plant-based fascia tissues: Exploring materials and techniques for realistic simulation

The growing demand for sustainable and ethical food options has led to significant advancements in plant-based meat substitutes (PBMS). PBMS have made considerable progress in simulating the taste, texture, and sensory properties of animal meat. Connective tissue is a fundamental component of animal meat that significantly influences tenderness, texture, and sensory properties. However, the imitation of realistic connective tissues has received relatively less attention in the PBMS industry. The current work focuses on exploring materials and techniques for the replication of plant-based connective tissues (PBCT). By understanding the structural and functional characteristics of animal connective tissues (ACT), it is possible to replicate these characteristics in PBCT. Hydrogels, with their ability to simulate certain properties of ACT, present a viable material for the creation of PBCT. To achieve the desired simulation, their mechanical and structural properties need to be enhanced by using several materials and several physical techniques.