Project Grant 20236701740582

This University of Massachusetts research project, funded by a $601,000 Agriculture and Food Research Initiative (AFRI) grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (CFDA 10.310), aims to improve the textural and sensorial attributes of plant-based meat alternatives. The project will utilize enzyme- and microorganism-mediated tenderization approaches, assisted by 3D simulations and mass transfer modeling, to enhance the tenderness and textural diversity of extruded fibrous plant protein structures. Key objectives include measuring diffusion characteristics, modeling diffusion behavior, and establishing a protease- and microorganism-mediated tenderization approach to analyze how proteolysis affects the properties of the plant-based textures. Upon successful completion by August 2027, the research is expected to demonstrate how the microstructure of anisotropic plant proteins can be modified through post-processing tenderization, ultimately improving consumer acceptance of sustainable meat alternatives.