Evaluation of the Deliciousness of Meat Alternatives

Significance of the Topic

Global population growth and rising meat consumption are placing unprecedented pressure on food security and the environment. Livestock production now accounts for about 20 % of greenhouse gas emissions and contributes to soil and water pollution. Meat alternatives, including plant-based meat (PBM) and cultured meat, offer a more sustainable solution by mimicking the sensory qualities of conventional meat while reducing environmental impact.

Objectives and Study Overview

This work presents a comprehensive toolbox of analytical methods for assessing the “deliciousness” of meat alternatives. The study is organized into four main areas: flavor analysis, taste profiling, texture evaluation, and cell-culture monitoring. Each section compares PBM to traditional meat (beef or chicken) using cutting-edge instruments and data-driven approaches.

Methodology and Instrumentation

Flavor analysis employed headspace solid-phase microextraction (SPME) with a high-capacity SPME Arrow coupled to GC-MS to profile volatile compounds generated by the Maillard reaction. Machine learning classification using SVM on GC-MS data distinguished fresh and deteriorated meat.

Taste analysis covered amino acid quantification by post-column OPA derivatization and LC-FLD, and primary metabolite profiling (amino acids, organic acids, nucleosides) by targeted LC-MS/MS and principal component analysis.

Texture evaluation used a texture analyzer for shear fracture and compression tests on meatballs, and differential scanning calorimetry (DSC) to track protein denaturation in cooked chicken under varying heat-hold times. A micro compression testing machine (MCT-510) measured the deformation strength of cell aggregates as a tissue model.

Cell culture monitoring applied a comprehensive LC-MS/MS method package to quantify 95 culture medium components over five days of hybridoma growth, capturing metabolic shifts in glucose, amino acids, organic acids, and nucleic acids.

Main Results and Discussion

Flavor profiles of PBM and beef shared many Maillard-derived volatiles, but PBM exhibited a wider variety of precursor-derived compounds. SVM classification of GC-MS data achieved 95.8 % precision in differentiating fresh and spoiled meat.

Amino acid profiles differed significantly between soy meat and chicken, with variations in glutamic and other taste-active residues. PCA of primary metabolites separated PBM products from ground beef, indicating distinct taste signatures.

Texture tests showed PBM meatballs to be harder and less elastic than chicken, consistent with sensory impressions. DSC revealed that prolonged heat retention leads to complete protein denaturation and increased toughness. Compression testing of cell aggregates produced quantifiable deformation strengths that varied by cell type.

LC-MS/MS monitoring of culture supernatant documented consumption of key substrates (glucose, glutamine) and accumulation of metabolites (lactate), demonstrating the method’s utility for bioprocess control.

Benefits and Practical Applications

• Objective, reproducible quality control of meat alternatives.
• Guided product development by linking chemical profiles to sensory attributes.
• Process optimization for cultured meat production through real-time metabolic monitoring.
• Data-driven discrimination of product freshness and spoilage.

Future Trends and Possibilities

Advances in high-resolution metabolomics, integration of in-line sensors, and artificial intelligence for pattern recognition will enable more precise mimicry of meat attributes. 3D-printed tissue constructs, novel protein scaffolds, and closed-loop bioreactor monitoring may further enhance product authenticity and scalability.

Conclusion

This integrated analytical framework combines flavor, taste, texture, and cell culture methods to comprehensively evaluate meat alternatives. The approaches enable objective comparisons to conventional meat, support product innovation, and facilitate sustainable food production.

Used Instrumentation

• GC-MS with SPME Arrow and AOC-6000 Plus autosampler
• Post-column OPA derivatization LC-FLD system (Nexera)
• UHPLC-MS/MS for primary metabolite and culture profiling
• Texture analyzer for shear and compression tests
• Differential scanning calorimeter (DSC)
• Micro compression testing machine (MCT-510)