Texture methods for evaluating meat and meat analogue structures: A review

Characterization of the local mechanical texture of animal meat and meat replacements using multi-point indentation

(2021) J.N.M. Boots et al.   JOURNAL OF FOOD ENGINEERING

Application of Hyperspectral Imaging and Machine Learning Methods to Detect and Quantify Adulterants in Minced Meats

(2020) Ahmed Rady et al.   Food Analytical Methods

Quantification of surface iridescence in meat products by digital image analysis

(2020) Chiara Ruedt et al.   MEAT SCIENCE

Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy

(2020) Marina de Nadai Bonin et al.   MEAT SCIENCE

Fast detection and quantification of pork meat in other meats by reflectance FT-NIR spectroscopy and multivariate analysis

(2020) Fazal Mabood et al.   MEAT SCIENCE

Rapid detection of adulteration of minced beef using Vis/NIR reflectance spectroscopy with multivariate methods

(2020) Shizhuang Weng et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Rapid analysis of food raw materials adulteration using laser direct infrared spectroscopy and imaging

(2020) Paulo Augusto da Costa Filho et al.   FOOD CONTROL

Small angle neutron scattering quantifies the hierarchical structure in fibrous calcium caseinate

(2020) Bei Tian et al.   FOOD HYDROCOLLOIDS

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

(2020) Davide De Angelis et al.   Foods

Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibers

(2019) Zhaojun Wang et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound as a potential process to tenderize beef: Sensory and technological parameters

(2019) Esmeralda Peña-Gonzalez et al.   ULTRASONICS SONOCHEMISTRY

Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures

(2019) Megala Palanisamy et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimization of binding process for premade yak steaks using transglutaminase, sodium caseinate, and carrageenan

(2019) Qing Zhang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics

(2019) Mohammad Hassan Kamani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

(2019) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of non-invasive technologies in dry-cured ham: An overview

(2019) Cristina Pérez-Santaescolástica et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and functional characteristics of plant protein‐based meat analogs

(2019) Sasimaporn Samard et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure

(2019) Jinchuang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

(2019) Ramona Weinrich   Sustainability

The application of diffusing wave spectroscopy (DWS) in soft foods

(2019) Fuge Niu et al.   FOOD HYDROCOLLOIDS

High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics

(2019) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

Meat quality evaluation based on computer vision technique: A review

(2019) Amin Taheri-Garavand et al.   MEAT SCIENCE

Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

(2019) Martín P. Caporgno et al.   Innovative Food Science & Emerging Technologies

Non-destructive prediction of texture of frozen/thaw raw beef by Raman spectroscopy

(2019) Qingmin Chen et al.   JOURNAL OF FOOD ENGINEERING

Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum

(2019) Jamie Cafferky et al.   MEAT SCIENCE

Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature

(2019) Floor K.G. Schreuders et al.   FOOD HYDROCOLLOIDS

Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage

(2018) Weiwei Cheng et al.   FOOD CHEMISTRY

The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

(2018) Birgit L. Dekkers et al.   FOOD HYDROCOLLOIDS

Air bubbles in fibrous caseinate gels investigated by neutron refraction, X-ray tomography and refractive microscope

(2018) Bei Tian et al.   FOOD HYDROCOLLOIDS

Relating texture perception of cooked ham to the bolus evolution in the mouth

(2018) A. Rizo et al.   FOOD RESEARCH INTERNATIONAL

Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

(2018) Birgit L. Dekkers et al.   JOURNAL OF FOOD ENGINEERING

Effects of breed-production system on collagen, textural and sensory traits of 10 European beef cattle breeds

(2018) Begoña Panea et al.   JOURNAL OF TEXTURE STUDIES

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessing different processed meats for adulterants using visible-near-infrared spectroscopy

(2018) Ahmed Rady et al.   MEAT SCIENCE

Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility

(2018) Xiaojie Zhu et al.   MEAT SCIENCE

Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat

(2018) Marlon M. Reis et al.   MEAT SCIENCE

Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression ( i SPA-PLS)

(2018) Gabriela Krepper et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Using a Combination of Spectral and Textural Data to Measure Water-Holding Capacity in Fresh Chicken Breast Fillets

(2018) Beibei Jia et al.   Applied Sciences-Basel

Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning

(2018) Irene Marivel Nolasco Perez et al.   APPLIED SPECTROSCOPY

Effect of Ultrasound and Calcium Chloride on the Ultrastructure and the Warner-Bratzler Shear Force Value of Beef Shank Muscle Fibers

(2018) Yunfei Wan et al.   Food Biophysics

Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding

(2018) Jens Petter Wold et al.   POULTRY SCIENCE

Structuring processes for meat analogues

(2018) Birgit L. Dekkers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

(2018) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties

(2018) Megala Palanisamy et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings

(2018) J. Hughes et al.   MEAT SCIENCE

Air bubbles in calcium caseinate fibrous material enhances anisotropy

(2018) Zhaojun Wang et al.   FOOD HYDROCOLLOIDS

Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages

(2017) Alexander Stephan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Water-binding capacity of protein-rich particles and their pellets

(2017) Jorien P.C.M. Peters et al.   FOOD HYDROCOLLOIDS

Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum

(2017) Mahsa Majzoobi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Assessment of intramuscular fat content of pork using NIR hyperspectral images of rib end

(2017) Hui Huang et al.   JOURNAL OF FOOD ENGINEERING

Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

(2017) Svenja M. Beck et al.   JOURNAL OF FOOD ENGINEERING

Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks

(2017) Claudia Philipp et al.   JOURNAL OF FOOD ENGINEERING

Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process

(2017) Qian Yang et al.   JOURNAL OF FOOD ENGINEERING

Effects of microbial transglutaminase on physicochemical properties, electrophoretic patterns and sensory attributes of veggie burger

(2017) Zahra Forghani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Anisotropic light propagation in bovine muscle tissue depends on the initial fiber orientation, muscle type and wavelength

(2017) Robbe Van Beers et al.   OPTICS EXPRESS

Differences in textural properties of cooked caponized and broiler chicken breast meat

(2017) J. U-chupaj et al.   POULTRY SCIENCE

AFM-IR: Technology and Applications in Nanoscale Infrared Spectroscopy and Chemical Imaging

(2016) Alexandre Dazzi et al.   CHEMICAL REVIEWS

Quantifying Total Viable Count in Pork Meat Using Combined Hyperspectral Imaging and Artificial Olfaction Techniques

(2016) Huanhuan Li et al.   Food Analytical Methods

A combined rheology and time domain NMR approach for determining water distributions in protein blends

(2016) Birgit L. Dekkers et al.   FOOD HYDROCOLLOIDS

Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review

(2016) Filiz Koksel et al.   FOOD RESEARCH INTERNATIONAL

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

(2016) Xing Chen et al.   Innovative Food Science & Emerging Technologies

Shear-induced fibrous structure formation from a pectin/SPI blend

(2016) Birgit L. Dekkers et al.   Innovative Food Science & Emerging Technologies

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

(2016) Katarzyna J. Grabowska et al.   JOURNAL OF FOOD ENGINEERING

Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue

(2016) Bindvi Arora et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

(2016) Kazem Alirezalu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Development and evaluation of quail breakfast sausage

(2016) Anuj S. Purohit et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality

(2016) J.M. Hoban et al.   MEAT SCIENCE

Quality effects of using organogels in breakfast sausage

(2016) S. Barbut et al.   MEAT SCIENCE

Effects of ultrasound, CaCl2and STPP on the ultrastructure of the milk goatlongissimusmuscle fiber observed with atomic force microscopy

(2016) Junpeng Gao et al.   SCANNING

X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure

(2016) Letitia Schoeman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

(2015) Marta Laranjo et al.   FOOD CONTROL

Effect of some plant starches and carrageenan as fat substitutes in chicken patties1

(2015) Sudip Kumar Das et al.   JOURNAL OF ANIMAL SCIENCE

Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

(2015) Georgios A. Krintiras et al.   JOURNAL OF FOOD ENGINEERING

Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels

(2015) Wenjie Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

(2015) Rikke Miklos et al.   MEAT SCIENCE

Prediction of pork quality at the slaughter line using a portable Raman device

(2015) Rico Scheier et al.   MEAT SCIENCE

Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

(2014) Roberto Bermúdez et al.   FOOD CONTROL

Raman spectroscopy to assess water holding capacity in muscle from fast and slow growing broilers

(2014) Phodchanee Phongpa-Ngan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

(2014) M. Dolores Romero de Ávila et al.   MEAT SCIENCE

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages

(2014) Natalia Szerman et al.   Food Engineering Reviews

On characterization of anisotropic plant protein structures

(2014) Georgios A. Krintiras et al.   Food & Function

Nanomechanical Characteristics of Meat and Its Constituents Postmortem: A Review

(2013) Nafiseh Soltanizadeh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications

(2013) Di Wu et al.   Innovative Food Science & Emerging Technologies

Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

(2013) Hildur Einarsdóttir et al.   Innovative Food Science & Emerging Technologies

Prediction of carcass composition, ham and foreleg weights, and lean meat yields of Iberian pigs using ultrasound measurements in live animals1

(2013) D. Ayuso et al.   JOURNAL OF ANIMAL SCIENCE

Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

(2013) César Ozuna et al.   JOURNAL OF FOOD ENGINEERING

Advances in the ultrasound characterization of dry-cured meat products

(2013) Edith Corona et al.   JOURNAL OF FOOD ENGINEERING

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

(2013) P. Gou et al.   MEAT SCIENCE

Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh

(2013) Di Wu et al.   TALANTA

Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection

(2013) Jun-Hu Cheng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression

(2012) Mohammed Kamruzzaman et al.   Innovative Food Science & Emerging Technologies

Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

(2012) Frédérique Duranton et al.   JOURNAL OF FOOD SCIENCE

Rapid determination of pork sensory quality using Raman spectroscopy

(2012) Qi Wang et al.   MEAT SCIENCE

Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss

(2012) Heinar Schmidt et al.   MEAT SCIENCE

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

(2011) Ali R. Taherian et al.   FOOD RESEARCH INTERNATIONAL

Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging

(2011) Gamal ElMasry et al.   FOOD RESEARCH INTERNATIONAL

Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics

(2011) Hongye Chen et al.   FOOD RESEARCH INTERNATIONAL

Dynamic MRI and Thermal Simulation To Interpret Deformation and Water Transfer in Meat during Heating

(2011) Mustapha Bouhrara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy

(2011) Nebojsa Perisic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue

(2011) Kyoungju Kim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat

(2011) Marta Chmiel et al.   MEAT SCIENCE

Recent advances in the use of computer vision technology in the quality assessment of fresh meats

(2011) Patrick Jackman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of food stuffs using Magnetic Resonance Elastography

(2010) Marco L.H. Gruwel et al.   FOOD RESEARCH INTERNATIONAL

Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

(2010) Ana Del Olmo et al.   Innovative Food Science & Emerging Technologies

Microstructural Properties of Deep-Fat Fried Chicken Nuggets Coated with Different Batter Formulation

(2010) Akinbode A. Adedeji et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness

(2010) M. Bianchi et al.   Italian Journal of Animal Science

Discrimination of the Geographical Origin of Beef by1H NMR-Based Metabolomics

(2010) Youngae Jung et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of water state and distribution in textured soybean protein using DSC and NMR

(2010) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

Assessment of intramuscular fat level and distribution in beef muscles using X-ray microcomputed tomography

(2010) P. Frisullo et al.   MEAT SCIENCE

Quality and microstructural changes in goat meat during heat treatment

(2010) M.S. Yarmand et al.   MEAT SCIENCE

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

(2010) Mette Christensen et al.   MEAT SCIENCE

The application of NMR to study changes in polar metabolite concentrations in beef longissimus dorsi stored for different periods post mortem

(2010) S. F. Graham et al.   Metabolomics

Temperature dependence of the shear modulus of soft tissues assessed by ultrasound

(2010) E Sapin-de Brosses et al.   PHYSICS IN MEDICINE AND BIOLOGY

Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

(2009) M. Carbonaro et al.   AMINO ACIDS

Gelation properties of salt-extracted pea protein induced by heat treatment

(2009) Xiang Dong Sun et al.   FOOD RESEARCH INTERNATIONAL

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

(2009) L. Braeckman et al.   JOURNAL OF FOOD ENGINEERING

Use of ultrasound for characterising the gelation process in heat induced tofu curd

(2009) Ching-Hua Ting et al.   JOURNAL OF FOOD ENGINEERING

Prediction of salt and water content in dry-cured hams by computed tomography

(2009) E. Fulladosa et al.   JOURNAL OF FOOD ENGINEERING

Laser Scanning System for Real-Time Mapping of Fiber Formations in Meat Analogues

(2009) J. Ranasinghesagara et al.   JOURNAL OF FOOD SCIENCE

Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

(2009) P. Fantazzini et al.   MEAT SCIENCE

Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review

(2009) N. Prieto et al.   MEAT SCIENCE

Sarcomere length determination using front-face fluorescence polarization

(2008) C. Luc et al.   MEAT SCIENCE

Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef

(2008) G. Ripoll et al.   MEAT SCIENCE

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

(2008) A.M. Herrero et al.   MEAT SCIENCE

New strategies for reducing the pork back-fat content in typical Italian salami

(2008) Matteo Alessandro Del Nobile et al.   MEAT SCIENCE

Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region

(2008) Kim Cluff et al.   Journal of Food Measurement and Characterization

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

(2007) G. Destefanis et al.   MEAT SCIENCE