Fig. 6: Sample preparation and mechanical testing. | npj Science of Food

Fig. 6: Sample preparation and mechanical testing.

From: The mechanical and sensory signature of plant-based and animal meat

Fig. 6: Sample preparation and mechanical testing.

a Samples are cut using a 3D printed guide and a brain sectioning knife to obtain uniform dimensions of 1 × 1 × 2 cm3 for tensile testing. b Samples are super glued to glass microscope slides. c Samples are left to set for 30-45 minutes for the glue to adhere. d Cylindrical samples of 8 mm diameter and 1 cm height are cored using a biopsy punch and loaded into a rheometer for compression and shear testing using parallel plates with sandpaper on both surfaces. e Tension samples are loaded into 3D printed grips, which are compatible with an Instron testing device. f Tension test is run until the sample fails. a, b, d show animal sausage and c, e, f show animal hotdog.

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