The origins of chewiness in plant-based burgers

Popularity of meat analogs is rising. Several causes for that were identified. On one side, more sustainable products with lower environmental impact are needed. Consumers also demand these because their ethical and health benefits. However, sensory perception still a great obstacle wider acceptance.Chewiness has been identified as crucial qualities burgers. It was recognized the main drawbacks analogs. In regards to that, we strived investigate mechanical properties chewiness beef plant-based analogs, observe correlations. One-cycle compression, shearing, puncture tests applied several parameters calculated. Samples' evaluated by counting number chews required samples' consumption.Compression (rupture stress strain toughness) showed limited correlation chews. A formation two structural entities (homogenous matrix crust) observed consequence grilling. Shearing test used characterization, while penetration quantified crust properties. The results interesting trends but limited. We conclude burgers' multidimensional property requires interdisciplinary approach its better understanding.