Description
Shear‑cell fibrous texturization aligns protein chains into oriented micro‑fibers by applying high shear forces at controlled temperatures and residence times.
Technical
During high‑shear processing, protein polypeptide chains unfold and re‑associate into aligned micro‑fibers, while controlled heating (≈70 °C) promotes partial denaturation without excessive Maillard browning. The resulting protein network traps water, enhancing juiciness and mimicking animal muscle texture.
Science
Primary Reaction
High‑shear induced protein unfolding and fiber alignment
Sensory Profile
Aroma ()
savorymeatyumamineutraltoasted
Origin & History
Civilization
Japanese
Era
1990s
Region