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

Instrumental parameters frequently utilized to evaluate whether plant-based products can mimic meat texture include Warner-Bratzler Shear Force (WBSF), tensile strength (TS), and water distribution (WD). However, the extent to which these relate to sensory texture and mouthfeel attributes, giving insights to actual perception, remains unclear. This work used a combined instrumental and sensory designation approach to profile the texture of plant-based meat analogues (PBMAs) vs. muscle meat benchmarks and examine the extent the former could mimic the texture of the latter. Moreover, it examined the correlations between instrumental and sensory parameters to evaluate their relevance in characterizing the perceived texture of PBMAs in relation to meat. For this, extrudates from hemp, pumpkin, soy, and mung bean blends were prepared and compared to chicken breast, pork cutlet, and calf steak. Instrumental measurements were conducted before (WBSF, TS, WD) and after cooking (WBSF, TS), whereas a trained panel Descriptive Analysis (DA) was conducted in two rounds, one dedicated to PBMAs and one including both PBMAS and meat benchmarks. WBSF (of cooked samples) was positively correlated to the sensory texture attribute chewy (r = 0.74, p < 0.05), whereas TS was additionally correlated to dense/compact and hard (r = 0.80, r = 0.77, p < 0.05). WD data strongly correlated (p < 0.05) to mouthfeel attributes including undissolved particles and mouthcoating, with r often >0.90. Importantly, these correlations changed when examining the data from the DA including only the PBMAs, exhibiting the importance of evaluating texture within the correct context. This study identified promising similarities, offering insights for refining plant-based food experiences in comparison to meat.