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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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Nature Portfolio
2024-12-01
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| Schriftenreihe: | npj Science of Food |
| Online-Zugang: | https://doi.org/10.1038/s41538-024-00344-0 |
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