Effects of CO2 injection pressure on physicochemical and textural properties of isolated pea protein-based meat analog

Key Points

• Higher CO2 injection pressure enhances the textural properties of meat analogs, improving their overall quality.
• The study shows significant changes in physicochemical properties with variations in CO2 pressure during processing.
• Analysis of isolated pea protein reveals critical insights into the influence of CO2 on food texture and structure.
• Findings may enable better formulation of meat alternatives using plant proteins, addressing consumer demands for texture.