There's quite a gulf, but there are a number of sometimes expensive new approaches. Here's an effort to quantify some of the differences and use some simple machine learning to optimise.
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The objective of this study is to understand the mechanical signatures of plant-based and animal meat. Animal meat consists of muscle, connective tissue, fat, and water, and is dominated by its anisotropic microstructure27. In contrast, most plant-based meats are made of soy-, wheat-, or pea-based proteins, they have no pronounced fibers, and are generally isotropic14. Here, to unify the comparison, we focus on processed meat products–plant-based and animal sausage and hotdog–and assume that these products no longer have fibers, but are all homogeneous and isotropic. For comparison, we also characterize processed plant-based and animal turkey, and two plain soy-protein products, extrafirm and firm tofu. We systematically compare all eight products through standardized mechanical tension, compression, and shear tests28, combined with automated model discovery, to discover the best models and parameters for each product29, and conduct a food texture survey21 with n = 16 participants to explore whether the results align with our sensory perception. To accelerate discovery and innovation in plant-based food technologies1, we share all raw data, methods, algorithms, and results on a public open source discovery platform.
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