Plant-based Meat Mimics Animal Texture
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•Bridging the Texture Gap: AI and Engineering Drive Plant-Based Meat Innovation
87% Informative
Stanford engineering team has developed new methods to analyze food texture using mechanical testing and machine learning.
Plant-based sausages and hot dogs closely matched their animal counterparts in stiffness and mechanical behavior, as confirmed by human testers in a complementary sensory survey.
This alignment suggests that machines can reliably evaluate texture, enabling faster and more standardized development of plant-based recipes.
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