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RESEARCH ARTICLE

A framework for reporting texture profile analysis in cultivated meat research

Food Chemistry · 19 June 2026 · DOI 10.1016/j.foodchem.2026.150134

A review assessed how texture profile analysis is used and reported in cultivated meat and seafood research. The authors compared 41 papers, examining specimen size, testing settings, cooking procedures and the texture measures selected. Methods and reporting differed widely, making results difficult to compare, although 0.5 strain was common and hardness and springiness were often emphasized. Drawing on these patterns plus guidance from conventional meat and polymer testing, the authors developed BIOPLATE, a checklist intended to standardize reporting and improve transparency between studies.

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