Application Study - Series on Meat

We’ve just published a new set of application studies on meat, available now! The goal of this series is to create a baseline for measuring different qualities of meat.

By starting out using different testing methods for identically prepared cuts of meat, we were able to isolate the repeatability of each testing approach. Next, we tested different cooking temperatures, and different cuts of meat. Finally, we used these established methods to evaluate the textural attributes of mushroom-based beef, allowing us to compare the animal-free option to the meat option.

View the studies here:

Study 1: Filet Mignon Tested Four Ways
Study 2: Examining the Role of Cooking Temperature on Filet Mignon
Study 3: Comparing Four Different Cuts of Beef
Study 4: Meati Animal-Free Classic Steaks - Tested Four Ways

What’s next on your list? Visit our application study library, or contact us to let us know what we can do to help solve your texture challenges!