The DOI displayed above is for this specific version of this dataset, which is currently the latest. Newer versions may be published in the future. For a link that will always point to the latest version, please use
DOI: 10.4121/f72387bc-25ca-40e9-a6a1-6b2d0b659e30

Schlangen, Miek; van der Doef, Iris; van der Goot, Atze Jan; Porsmose Clausen, Mathias; Kodger, Thomas E. (2025): Data underlying the publication: Meat analogues: the relationship between mechanical anisotropy, macrostructure, and microstructure. Version 1. 4TU.ResearchData. dataset. https://doi.org/10.4121/f72387bc-25ca-40e9-a6a1-6b2d0b659e30.v1

Categories

• Food Sciences
• Engineering

Keywords

anisotropy meat analogue mechanical properties microstructure structure texture

Licence

CC BY 4.0

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by Miek Schlangen , Iris van der Doef, Atze Jan van der Goot , Mathias Porsmose Clausen , Thomas E. Kodger

Data underlying the publication: Meat analogues: the relationship between mechanical anisotropy, 

macrostructure, and microstructure.

This study described the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues produced with the shear cell technology. Mechanical properties were studied with tensile testing, microstructure was studied using X-ray tomography and confocal laser scanning microscopy, and macrostructure was quantified using the Fiberlyzer tool. The data include complete dataset to perform correlation analyses, all raw macrostructure images, all raw microstructure images, all separate datasets to produce figures for the publication, and scripts used to perform the data analysis.

History

• 2025-02-20 first online, published, posted

Publisher

4TU.ResearchData

Format

.csv files, .JPG, .tif, .ipynb, .py

Associated peer-reviewed publication

Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure

Organizations

Laboratory of Food Process Engineering, Wageningen University and Research

University of Southern Denmark, Department of Green Technology, SDU Biotechnology

Physical Chemistry and Soft Matter, Agrotechnology & Food Sciences Group, Wageningen University and Research