Effect of cooling die length on texture and fiber properties of meat analogues during high-moisture extrusion process

Puntos clave

• Texture improves with optimal cooling die length, influencing consumer preference.
• Significant texture differences observed across varying cooling die lengths, impacting end product quality.
• Assessment using high-moisture extrusion techniques explores the relationship between processing variables and product properties.
• Findings suggest modifications in cooling die length could enhance the quality of meat analogues, requiring further exploration.