Fig. 1: Mechanical testing.
From: The mechanical and sensory signature of plant-based and animal meat
Tofurky, plant-based sausage, spam turkey, animal sausage, animal hotdog, plant-based hotdog, extrafirm tofu, and firm tofu tested in tension, compression, and shear. Stresses are reported as means ± standard error of the means of n samples tested in the ranges 1.0 ≤ λ ≤ 1.1 for tension, 0.9 ≤ λ ≤ 1.0 for compression, and 0.0 ≤ γ ≤ 0.1 for shear. Each plot reports the sample size n and the stiffness, Eten, Ecom, Eshr. Plant-based products are colored in blue, animal products in red.
