Role of bolus properties in dynamic texture perception of meat analogue and beef patties : Juiciness is driven by serum release during early stages of mastication

The sensory quality of plant-based meat analogues (PBMAs) limits wider consumer acceptance, particularly because of their lack of perceived juiciness. This study aimed to investigate the role of bolus properties at different moments of consumption in dynamic texture perception, especially juiciness, of PBMA and beef patties. Patties were cooked to three core temperatures (60, 70, 80 °C) to obtain specimens differing in juiciness. For PBMA and beef patties, juiciness citation proportions (Temporal-Check-All-That-Apply) peaked within the first third of mastication, then decreased strongly until swallowing. This temporal pattern closely aligned with the serum release during mastication as 75% of serum was released from patties during the first third of mastication. Additional structural breakdown of bolus occurred until the end of mastication accompanied by less than 25% additional serum release. With increasing mastication, PBMA and beef patties showed a significant increase in saliva uptake and number of bolus particles, while bolus particle size and hardness decreased, demonstrating a progressive oral structural breakdown. No significant differences in bolus properties were observed between PBMA patties differing in juiciness, while beef patties varying in juiciness differed significantly in bolus water content and liquid expelled from bolus, as a result of the structural changes of myofibrillar protein upon heating. We conclude that, for the patties used in this study, juiciness perception of PBMA patties is driven by serum release during early stages of mastication and not effected by additional oral structural breakdown, while juiciness of beef patties is affected by initial serum release and differences in bolus properties resulting from additional oral structural breakdown.