Finite element analysis as a promising approach for texture development of plant-based meat analogs

The development of plant-based meat analogs (PBMAs) has emerged as a sustainable and ethical alternative to traditional animal meat. Achieving the fibrous texture and sensory qualities of animal meat presents significant challenges due to the structural differences between plant and animal proteins. Advanced computational techniques, particularly finite element analysis (FEA), offer promising solutions to these challenges by simulating and optimizing the mechanics, thermodynamics, and mass transfer behaviors of PBMA during processing. This review explores the role of FEA in addressing critical aspects of PBMA development, including texture replication, stability during storage, texture after heating, and variability in plant protein sources. Key processing techniques, such as high-moisture extrusion, shear cell technology, and extrusion 3D printing, are analyzed for their potential to create fibrous, meat-like textures. The review also highlights the integration of FEA methods like advanced rheological models and coupled multi-physics simulations to predict and enhance texture formation, juiciness, and thermal stability. Future perspectives emphasize interdisciplinary collaboration among food sciences, solid and fluid mechanics, and computational physics to refine predictive models, improve efficiency, and accelerate PBMA innovation. This review highlights that leveraging computational tools can provide a pathway for the consistent and scalable production of high-quality PBMAs that align with consumer expectations and sustainability goals.