Perforated imprinting on high moisture meat analogue confers long range mechanical anisotropy resembling meat cuts
Abstract Meat cuts, when cooked and masticated, separate into fibrous structures because of the long-range mechanical anisotropy (LMA) exhibited by muscle fascicles, which is not fully recapitulated in alternative proteins produced using molecular alignment technology like high moisture extrusion. W...
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| Váldodahkkit: | , , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Nature Portfolio
2024-12-01
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| Ráidu: | npj Science of Food |
| Liŋkkat: | https://doi.org/10.1038/s41538-024-00344-0 |
| Fáddágilkorat: |
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