Mechanical testing of real and artificial meat
Published:
As a research rotation project, I studied the mechanical properties of real and plant-based meat products to understand properties that may affect sensory experience. We tested hot dogs, tofu, turkey, and plant-based alternatives under uniaxial tension, compression, and shear, finding that plant-based sausage and hot dog products can mimic some stiffness characteristics of their animal counterparts.
Advisor: Prof. Ellen Kuhl.
