The Rheology of Plant-Based Meat Alternatives
Plant-based meat is a sustainable and valuable alternative to conventional animal meat which became extremely popular in recent years. Flavor and texture are expected to match original meat and quantitative analysis methods are required to characterize raw materials, to improve formulation and to monitor the roasting process.
In this study, we compare meat and plant-based meat in terms of rheological properties in raw state, with temperature and during the roasting process.
Get the document
To receive this document please enter your email below.