Meat analogues have attracted attention due to protein shortages. One of the major challenges in meat analogue development is the reproduction of realistic food texture. Current meat analogues are limited to soft textures similar to hamburger steak and fail to reproduce the characteristic “chewiness” of steak meat. This unique texture is considered to originate from micro to milli-meter-scale muscle fiber structures and the bonding strength between fibers.

In this study, we developed a laser food 3D printer with the potential to mimic muscle fiber structures. Egg white protein combined with a food-grade yellow dye exhibiting an absorption peak at the laser wavelength was used as the printing material. By uniaxial scanning the laser irradiation path, fiber-mimetic meat analogues were produced, and their mechanical properties were evaluated by uniaxial compression tests. This method enabled not only the creation of fiber-like structures but also the control of inter-fiber bonding strength by adjusting laser irradiation positions. By varying the inter-fiber distance, a wide range of textures was achieved, reproducing mechanical properties ranging from easily separable, braised-meat-like textures to steak-like chewiness based on maximum compressive force during fracture tests.

However, sensory evaluation revealed excessively high cuttability and insufficient rubber-like elasticity (springiness). Since texture depends on by both structural design and material properties, material-based modifications were further investigated. Methylcellulose (MC) was incorporated to control texture through changes in crosslinking structures. After laser fabrication followed by cooling and reheating, the printed meat analogue made from MC-containing egg white food ink exhibited more than twice the maximum compressive force compared to that made from egg white alone, along with more gradual post-fracture behavior. Rheological measurements showed an increase in storage modulus (G′) during reheating, indicating reversible reorganization of MC networks.

These results demonstrate that realistic food texture control of meat analogues can be achieved through the combined design of structure and material properties.

Conference Theme: Functional hydrocolloids for plant-based dairy and meat alternatives.