Table 2 Plant-based and animal meats tested in tension, compression, and shear

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

  1. Stresses are reported as means from the loading and unloading curves of n samples tested in the ranges \(1.0\le \lambda \le {\lambda }_{\max }\) for tension, 1.0 ≥ λ ≥ 0.9 for compression 0.0 ≤ γ ≤ 0.1 for shear. The maximum tensile stretch \({\lambda }_{\max }\) is product dependent and denotes the stretch before failure occurs, so before the stress-stretch curve displays a significant drop.
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