The texture of traditional meat or fish has always been the most important factor in determining consumer acceptance, and the same is true for cell cultured alternatives. Whilst cultured meat products are yet to hit markets in most countries of the world, what is known is that for a consumer branching out to try a new, unfamiliar protein source when it becomes available, it is vital that its texture is favourable especially when it must have the ‘same-as’ sensory experience. Consumers are quick to show their disapproval if the taste, texture and cooking properties of a traditionally farmed meat or fish alternative fall short of the real thing and whilst consumers might be willing to try cultured or fermented products that avoid animal cruelty they will not be willing to compromise on taste and texture.
How texture analysis can help in Cell Cultured Foods
As with all alternative products, the proof is in the testing. The product will be rejected if the texture (and flavour) is not true to consumer expectation. That’s where texture analysis comes in. Once the alternative product is formulated it will need to be compared with the ‘gold standard’ product, who’s texture analysis fingerprint will have been created as the ideal textural quality. If the replacement product is in any way different to the traditional product’s texture it may well be back to the drawing board. Can you risk launching a new product that doesn’t measure up in every sense? The use of cultured/fermented products offers a perfect solution to a more sustainable food production system. Consumers are ready to embrace this trend, but will only do so if taste, texture and health remain uncompromised so you’ll need to make sure that texture analysis is part of your product development process.
Read more about the development of Cell Cultured Foods
Commercial pioneers in Cell Cultured Foods
Plant-based alternatives that mimic seafood are cropping up at restaurants and grocery stores around the world and “cultivated” seafood grown in labs from real cells, is on the horizon with Blue Nalu, Remilk, Upside Foods and New Age Meats identifying that texture is a priority to create the ‘same-as’ sensory experience in the cell cultured food market. It’s only a matter of time before the legislation catches up with the technology to produce these products and it’s a race to get the best product in place at the start line!
Latest research pioneers using their Texture Analyser
The evaluation criteria of traditional meat are usually composed of pH, meat colour, water holding capacity, tenderness which requires adaptation to cultured meat research. To make cultured meat have the sensory and nutritional characteristics of conventional meat as much as possible, many studies have been conducted on various cell types and scaffold characteristics. Examples of research that have already used a Texture Analyser include:
Production of cultured meat by culturing porcine smooth muscle cells in vitro with food grade peanut wire-drawing protein scaffold – Researchers at Nanjing Agricultural University used compression testing on the Texture Analyser
Production of cultured meat from pig muscle stem cells – Researchers at Nanjing Agricultural University used tensile testing on the Texture Analyser
A major challenge for successful cultured meat production is the requirement for large quantities of skeletal muscle satellite cells (MuSCs). Commercial microcarriers (MCs), such as Cytodex®1, enable extensive cell expansion by offering a large surface-to-volume ratio.
Production of food-grade microcarriers based on by-products from the food industry to facilitate the expansion of bovine skeletal muscle satellite cells for cultured meat production – Researchers from University of Oslo assessed the mechanical properties (force, and Young’s modulus) in compression of the derived collagen and hybrid microcarriers.
Read more blog posts about meat and fish product texture analysis
See how meat and fish industry leaders use texture analysis to get ahead of their competition
There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.
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