Tuning texture and serum release in meat analogues

Plant-based meat analogues play an increasingly important role in the transition toward more sustainable protein sources. Yet, their sensory qualities, particularly texture and juiciness, often fall short compared to conventional meat. These attributes are closely linked to the mechanical behaviour of the product and the release of serum (water and oil) during consumption, together influencing mouthfeel. This PhD thesis investigated how key ingredients—textured vegetable protein, oil, and binding agents—affect the mechanical, lubrication, and serum release properties of meat analogues. The findings provide insights into improving the sensory quality of plant-based meat products through better control of formulation and structure.