A framework for reporting texture profile analysis in cultivated meat research

Alice Millbank; Travis Callue; Anna-Marie Stobo; Jason M. Thomas; Paul D. Topham; Mariana Petronela Hanga; Jean-Baptiste R. G. Souppez; Eirini Theodosiou

doi:10.1016/j.foodchem.2026.150134

A framework for reporting texture profile analysis in cultivated meat research

Alice Millbank (Corresponding / Lead Author)
, Travis Callue
, Anna-Marie Stobo
, Jason M. Thomas
, Paul D. Topham
, Mariana Petronela Hanga
, Jean-Baptiste R. G. Souppez
, Eirini Theodosiou (Corresponding / Lead Author)

Department of Engineering

Aston University
Rooted Research Collective
CPI
University College London

Research output: Contribution to journal › Article › peer-review

Abstract

Cultivated meat could enhance global food security but public acceptance is closely linked to emulating conventional meat texture. Texture profile analysis (TPA) is commonly used to assess the textural properties of meat; however, methodological inconsistency and incomplete reporting limit comparability across cultivated meat studies. This review critically examines 41 studies applying TPA to cultivated meat and fish, identifying substantial variation in sample dimensions, test parameters, sample cooking protocols, and metric selection. Despite this variability, partial convergence was observed in certain practices, including frequent use of strain values of 0.5 and prioritisation of hardness and springiness amongst reported metrics. Building on these observations and established guidance from meat science and polymer testing, we propose the BIOPLATE framework - a reporting-focused checklist designed to improve transparency and cross-study comparability. Adoption of clearer reporting practices will strengthen texture evaluation and support integration into sustainable food systems.

Original language	English
Article number	150134
Journal	Food Chemistry
Volume	524
DOIs	https://doi.org/10.1016/j.foodchem.2026.150134
Publication status	Published (VoR) - 19 Jun 2026

Funding

The authors gratefully acknowledge Abigail Tjakra for her initial contributions to data extraction from the literature on textural analysis of conventional and cultivated meat. Alice Millbank acknowledges financial support from the Engineering and Physical Sciences Research Council (EPSRC) Doctoral Training Partnership, United Kingdom (grant number EP/W524566/1). The Aston Institute for Membrane Excellence (AIME) is funded by UKRI's Research England as part of their Expanding Excellence in England (E3) fund. For the purposes of open access, the authors have applied a Creative Commons Attribution (CC BY) licence to any Author Accepted Manuscript (AAM) version arising from this submission.

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title = "A framework for reporting texture profile analysis in cultivated meat research",

abstract = "Cultivated meat could enhance global food security but public acceptance is closely linked to emulating conventional meat texture. Texture profile analysis (TPA) is commonly used to assess the textural properties of meat; however, methodological inconsistency and incomplete reporting limit comparability across cultivated meat studies. This review critically examines 41 studies applying TPA to cultivated meat and fish, identifying substantial variation in sample dimensions, test parameters, sample cooking protocols, and metric selection. Despite this variability, partial convergence was observed in certain practices, including frequent use of strain values of 0.5 and prioritisation of hardness and springiness amongst reported metrics. Building on these observations and established guidance from meat science and polymer testing, we propose the BIOPLATE framework - a reporting-focused checklist designed to improve transparency and cross-study comparability. Adoption of clearer reporting practices will strengthen texture evaluation and support integration into sustainable food systems.",

author = "Alice Millbank and Travis Callue and Anna-Marie Stobo and Thomas, \{Jason M.\} and Topham, \{Paul D.\} and Hanga, \{Mariana Petronela\} and Souppez, \{Jean-Baptiste R. G.\} and Eirini Theodosiou",

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T1 - A framework for reporting texture profile analysis in cultivated meat research

AU - Millbank, Alice

AU - Callue, Travis

AU - Stobo, Anna-Marie

AU - Thomas, Jason M.

AU - Topham, Paul D.

AU - Hanga, Mariana Petronela

AU - Souppez, Jean-Baptiste R. G.

AU - Theodosiou, Eirini

PY - 2026/6/19

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N2 - Cultivated meat could enhance global food security but public acceptance is closely linked to emulating conventional meat texture. Texture profile analysis (TPA) is commonly used to assess the textural properties of meat; however, methodological inconsistency and incomplete reporting limit comparability across cultivated meat studies. This review critically examines 41 studies applying TPA to cultivated meat and fish, identifying substantial variation in sample dimensions, test parameters, sample cooking protocols, and metric selection. Despite this variability, partial convergence was observed in certain practices, including frequent use of strain values of 0.5 and prioritisation of hardness and springiness amongst reported metrics. Building on these observations and established guidance from meat science and polymer testing, we propose the BIOPLATE framework - a reporting-focused checklist designed to improve transparency and cross-study comparability. Adoption of clearer reporting practices will strengthen texture evaluation and support integration into sustainable food systems.

AB - Cultivated meat could enhance global food security but public acceptance is closely linked to emulating conventional meat texture. Texture profile analysis (TPA) is commonly used to assess the textural properties of meat; however, methodological inconsistency and incomplete reporting limit comparability across cultivated meat studies. This review critically examines 41 studies applying TPA to cultivated meat and fish, identifying substantial variation in sample dimensions, test parameters, sample cooking protocols, and metric selection. Despite this variability, partial convergence was observed in certain practices, including frequent use of strain values of 0.5 and prioritisation of hardness and springiness amongst reported metrics. Building on these observations and established guidance from meat science and polymer testing, we propose the BIOPLATE framework - a reporting-focused checklist designed to improve transparency and cross-study comparability. Adoption of clearer reporting practices will strengthen texture evaluation and support integration into sustainable food systems.

UR - https://www.open-access.bcu.ac.uk/17108/

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A framework for reporting texture profile analysis in cultivated meat research

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