Texture profile analysis of homogenized meat and plant-based patties

The objective of this study has been to verify whether a combination the standard Texture Profile Analysis and back extrusion, which we have named “TPAH” since analysis was performed after homogenization, can be applied products that are difficult handle. TPAH 180 samples, divided equally into 18 batches home-made pea-based patties, commercially meat patties. Seven parameters were measured on both raw cooked samples: adhesiveness, chewiness, cohesiveness, gumminess, hardness, springiness resilience. specific density samples as well few physico-chemical also measured. All able clearly discriminate between home-made, commercial, patties (P-value <.05 0.001). A Canonical Discriminant highlighted effectiveness (R2 = 0.960, Wilks’ Lamba test Pr < 0.0001) ones 0.955, 0.0001). Even when narrowed plant-based method proved efficient 0.809, protein content significantly related all parameters, except for adhesiveness. could useful in research substitution with ones.