A study on high moisture extrusion for making whole cut meat analogue: Characterization of system, process and product parameters

Abstract

The study investigated the effect of process parameters on the system and textural properties of soy-based highmoisture meat analogues (HMMA) produced using a twin-screw extruder and compared the resulting properties to those of real meats. The span of values obtained for the various textural properties of the HMMA varied widely, with hardness, chewiness, and cutting strength displaying broad span and resilience, cohesiveness, and springiness showing narrow spans. The data as a whole demonstrates the possibility of creating a diverse range of textures by choosing suitable operating conditions in a twin-screw extruder. In addition, the textural properties of the extruded meat analogues were compared to those of real meat cuts from chicken, lamb, and beef. The hardness, chewiness, and cutting strength of the real meat cuts were within the span obtained for the extruded meat analogues, while resilience, cohesiveness, and springiness were outside the span. The results indicate that it may not be possible to achieve textural equivalence between the extruded meat analogues and real meat cuts on all parameters by only optimizing the operating parameters. Identifying new blend components and creating innovative die designs could be crucial for achieving a full match of textural properties.