Fig. 8
From: Muscle tissue engineering in fibrous gelatin: implications for meat analogs
Texture profile analysis (TPA) of cultured tissues and selected food products. a Experimental procedure demonstrated using a tissue of rabbit skeletal muscle myoblast cells (RbSkMCs) cultured in fibrous gelatin; samples having 1 cm diameters and ~1.5 mm thickness were obtained by biopsy punch and transferred to the rheometer plate for rheometry and compression tests; scale bars are 1 cm. b–d Representative force curves obtained by running a TPA cycle at 37 °C (TPA1: two compressions), followed by a temperature ramp to 70 °C, and a second TPA cycle (TPA2: two compressions, cooked). Force (solid black circles) and temperature (solid red triangles) are co-plotted. For BAOSMC b and RbSkMC c cultured tissues, the pre- and post-cooked TPA curves are shown in panels (ii) and (iii), respectively
