Evaluation of the Deliciousness of Meat Alternatives

Significance of the Topic

Global meat demand is rising in step with population growth, exerting severe pressure on the environment and natural resources. Meat alternatives such as plant-based formulations and cultured meat offer pathways to reduce greenhouse gas emissions, land and water use, and to address food security. Robust, objective analytical methods are essential to characterize and optimize their flavor, taste, texture, and cell culture processes for consumer acceptance and process control.

Objectives and Overview

This study compiles a suite of analytical approaches for evaluating the organoleptic and bioprocess attributes of meat alternatives. It covers four domains: volatile flavor profiling, taste component quantitation, texture measurement, and monitoring of culture medium in cultivated meat. Each section highlights method principles, data analysis strategies, and comparative results against conventional meats.

Methodology and Used Instrumentation

Several techniques and instruments were employed:

• Volatile flavor analysis by headspace solid-phase microextraction (SPME) coupled with GC-MS (Shimadzu GCMS-QP2020 NX).
• Machine-learning classification (support vector machine) of aroma profiles to distinguish fresh versus deteriorated samples.
• Amino acid profiling via post-column OPA derivatization and HPLC (Nexera UHPLC with post-column system).
• Targeted primary metabolite quantitation using LC-MS/MS (Shimadzu LCMS-8060NX) and a method package covering amino acids, organic acids, nucleosides, vitamins, and other key metabolites.
• Texture evaluation by fracture and compression tests with a texture analyzer; protein denaturation studies by differential scanning calorimetry (DSC).
• Deformation strength measurements of cell aggregates using a micro compression testing machine (MCT-510).
• Comprehensive profiling of culture supernatant components (95 compounds) in hybridoma growth monitoring by LC-MS/MS.

Main Findings and Discussion

Flavor analysis revealed that plant-based meat (PBM) and organic beef share many Maillard reaction products and fatty-acid-derived volatiles, though precursor diversity in PBM yields unique compound patterns. An SVM model trained on GC-MS data correctly classified 23/24 meat samples as fresh or deteriorated (95.8 % precision). Taste profiling showed different amino acid distributions in soy-based versus chicken samples, with glutamate and other flavor-active residues varying notably. Principal component analysis of 55 primary metabolites effectively separated ground beef from multiple PBM products, illustrating compositional taste differences. Texture tests indicated PBM meatballs exhibit greater hardness and reduced elasticity compared to chicken; DSC studies linked extended heat holding to complete protein denaturation and increased firmness. Cell culture profiling demonstrated consumption of glucose, glutamine and the buildup of lactate over a five-day hybridoma culture, while essential vitamins remained stable. Micro compression measurements found deformation strength of cell aggregates varies by cell type, informing engineered tissue robustness.

Benefits and Practical Applications

These analytical workflows offer objective, quantitative metrics for product development, quality control, and process monitoring. Flavor and taste analyses guide formulation adjustments to match consumer sensory expectations. Texture assays provide reproducible standards for mouthfeel optimization. Culture medium profiling and cell aggregate strength measurements enable real-time bioprocess control in cultivated meat production, improving yield and consistency.

Future Trends and Applications

Integration of multi-omics data streams with artificial intelligence will refine predictive models of sensory outcomes. Inline and at-line analytical platforms promise continuous monitoring during production. Advances in sensor miniaturization and automation will support scalable cultivated meat manufacturing. Deeper correlations between chemical profiles and human sensory perception will drive tailored meat-alternative formulations.

Conclusion

A comprehensive suite of GC-MS, LC-MS/MS, HPLC, DSC, texture analysis, and micro compression methods provides a robust framework for evaluating meat alternatives. These tools deliver critical insights into flavor, taste, texture, and bioprocess performance, accelerating product innovation and supporting sustainable food systems.

References

No external literature list provided in the original text.