From filets to fibers: Revealing the structural complexity of whole-cut chicken breast alternatives
Year: 2026
Type: article
Abstract: Plant-based meat alternatives (PBMAs) are gaining popularity as sustainable and health-conscious replacements for conventional meat. However, replicating the texture and structure of whole chicken breasts remains challenging due to their complex fiber alignment and microstructure. This study analyzed six commercial whole-cut chicken alternatives and a real chicken filet using advanced imaging techniques, including confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (Cryo-SEM), highlighting structural and compositional differences. Distinct structural variations were observed across all samples. The most significant difference between all chicken breast alternatives (CBAs) and real chicken is their anisotropy. Real chicken breast exhibits a distinct anisotropic and linear fiber structure, even on the 10-mm scale, whereas none of the alternative chicken products were able to fully replicate this characteristic. However, most vegetarian products are anisotropic on the micrometer scale, but their structure is typically less aligned and less continuous. These findings provide valuable insights into the structural properties of CBAs, contributing to future advancements in textural replication and product development. The herein-developed structure characterization and schematization methodology can be used to that end.
Source: LWT
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W7125611297