Whitepaper/App note

Whitepaper: An evaluation of meat analogue product characteristics – combining extrusion with electron microscopy and rheological measurements

Posted: 21 June 2021 | | No comments yet

How to evaluate the influence of ingredient composition on the product characteristics of extruded meat analogues with rheological and electron microscopy analysis tools.

With the wide range of protein sources available, the applicability of existing as well as novel protein sources to produce meat analogue products needs to be evaluated on a regular basis. In this white paper, it is demonstrated how lab-scale extrusion can be applied in combination with rheological tools and electron microscopy to evaluate the influence of ingredient composition on the final product characteristics of meat analogue products. Microstructural characterization of the fibrous, anisotropic structure was carried out using an Environmental Scanning Electron Microscope (ESEM). Quantitative measurements of rheological properties were conducted for extended material characterization.

    To read this Whitepaper in full, please complete the form below:


    This specialist content is provided to you for free thanks to the kind support of Thermo Fisher Scientific

    By clicking submit you confirm that you accept our terms and conditions and privacy policy.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.