Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture
Khakhanang Wijarnprecha, Philipp L. Fuhrmann, Christopher M. Gregson, Matt Sillick, Sopark Sonwai, Dérick Rousseau
Abstract
Small and large deformation behaviour of back fat from pork/beef/lamb was dominated by the fat phase at room temperature and by the protein network at higher temperature. Our insights help to replicate fat functionality using plant-based materials.
Topics & Concepts
RheologyAdipose tissueTexture (cosmology)Strain (injury)Materials scienceAnimal fatChemistryFood scienceComposite materialBiochemistryAnatomyBiologyArtificial intelligenceImage (mathematics)Computer scienceMeat and Animal Product QualityTextile materials and evaluationsProteins in Food Systems