Research Keyword: texture analysis

Effects of Incorporating Ionic Crosslinking on 3D Printing of Biomass–Fungi Composite Materials

mycolabadmin

Researchers developed an improved method for 3D printing with fungal composite materials made from agricultural waste and mushroom mycelium. By adding sodium alginate (a seaweed-derived thickener) and treating the printed objects with a calcium salt solution, they significantly improved the structural integrity and precision of the printed parts. This technique addresses a major challenge in the field where printed objects would shrink and warp after printing, making it possible to create complex shapes from sustainable, biodegradable materials.

Read More »

Decellularized extracellular matrix scaffolds from Pleurotus ferulae mushrooms for sustainable production of steak-like cultured meat with authentic texture

mycolabadmin

Scientists developed a new way to grow steak-like meat in the laboratory using mushroom scaffolds. They used edible oyster mushrooms (Pleurotus ferulae) that were treated to remove all cells while keeping the fibrous structure intact. This mushroom scaffold provided the perfect environment for cow muscle cells to grow and organize into meat-like tissue. The resulting cultured meat had texture and appearance similar to real beef, offering a sustainable alternative to traditional livestock farming.

Read More »

Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product

mycolabadmin

Chito is a traditional Mexican goat meat product that comes in two forms: one for immediate eating and one pressed for sale in other regions. Researchers studied these products over three years and found that the pressed version becomes harder, saltier, and develops more of the rancid flavors associated with fat breakdown. Despite these differences, both versions maintain safe bacteria levels through the natural preservation from salt and sun-drying.

Read More »
Scroll to Top