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Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations

  • Published:2024-06 Issue: Volume:151 Page:109829
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Nasrollahzadeh Farzaneh,Alexi NikiORCID,Skov Kasper B.ORCID,Roman LauraORCID,Sfyra KonstantinaORCID,Martinez Mario M.ORCID

Funder

Good Food Institute

Mitacs

Novo Nordisk Fonden

Publisher

Elsevier BV

Reference41 articles.

1. Nutritional composition of meat;Ahmad;Meat Science and Nutrition,2018

2. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

3. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012

4. Chapter 16-evaluating texture and sensory attributes. The science of poultry and meat processing;Barbut,2015

5. Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity;Bertram;Meat Science,2002

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