## 3 Results and Discussion
### Physical Properties
#### 3.1.2 Texture  
Plant-based meat analogues are formulated by the texturisation of different plant-based ingredients (such as legumes, cereals, algae, fungi) to produce a product characterised by mixed gel systems [26]. Soy and pea protein, as well as wheat gluten, are usually used \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Sample Type** & **L*** & **a*** & **b*** & **C*** & **h*** \\ \hline SuA & 57.63 \(\pm\) 1.10 b & 15.30 \(\pm\) 0.31 & 25.13 \(\pm\) 0.42 b & 29.42 \(\pm\) 0.50 b & 58.67 \(\pm\) 0.24 b \\ SuM & 64.63 \(\pm\) 1.75 a & 14.94 \(\pm\) 0.96 & 32.90 \(\pm\) 1.35 a & 36.14 \(\pm\) 1.55 a & 66.60 \(\pm\) 0.90 a \\ SuA* & 62.19 \(\pm\) 0.57 a & 14.00 \(\pm\) 0.28 a & 22.71 \(\pm\) 0.23 a & 26.67 \(\pm\) 0.33 a & 58.35 \(\pm\) 0.31 b \\ SuM* & 79.10 \(\pm\) 0.89 a & 5.82 \(\pm\) 0.38 b & 12.49 \(\pm\) 0.18 b & 13.78 \(\pm\) 0.21 b & 60.20 \(\pm\) 1.51 a \\ Sta & 58.06 \(\pm\) 1.19 a & 15.64 \(\pm\) 1.58 a & 30.18 \(\pm\) 2.57 a & 34.00 \(\pm\) 2.92 a & 62.62 \(\pm\) 1.29 \\ StM & 51.88 \(\pm\) 3.07 b & 10.61 \(\pm\) 0.65 b & 20.56 \(\pm\) 2.09 b & 23.15 \(\pm\) 1.98 b & 62.95 \(\pm\) 2.16 \\ KA & 29.75 \(\pm\) 3.06 a & 23.22 \(\pm\) 2.53 & 105.46 \(\pm\) 0.89 b & 25.59 \(\pm\) 2.66 & 24.40 \(\pm\) 0.82 b \\ KM & 34.05 \(\pm\) 0.77 a & 21.70 \(\pm\) 0.79 & 15.85 \(\pm\) 0.96 a & 26.60 \(\pm\) 1.16 & 35.31 \(\pm\) 1.02 a \\ KA* & 54.27 \(\pm\) 1.00 a & 17.69 \(\pm\) 1.99 & 26.19 \(\pm\) 2.21 a & 31.61 \(\pm\) 2.48 a & 59.39 \(\pm\) 1.52 a \\ KM* & 44.92 \(\pm\) 1.58 a & 21.15 \(\pm\) 11.3 a & 18.36 \(\pm\) 12.1b & 28.02 \(\pm\) 1.55 b & 49.05 \(\pm\) 0.69 b \\ MA & 51.84 \(\pm\) 0.85 a & 12.96 \(\pm\) 0.40 b & 16.31 \(\pm\) 0.48 a & 20.84 \(\pm\) 0.59 & 51.52 \(\pm\) 0.58 a \\ MM & 43.90 \(\pm\) 1.62 b & 15.39 \(\pm\) 1.19 a & 13.05 \(\pm\) 1.02 b & 20.19 \(\pm\) 1.40 & 40.30 \(\pm\) 1.96 b \\ SaA & 45.12 \(\pm\) 0.32 b & 21.93 \(\pm\) 0.48 a & 21.71 \(\pm\) 0.27 a & 30.86 \(\pm\) 0.51 a & 44.72 \(\pm\) 0.39 b \\ SaM & 57.61 \(\pm\) 0.27 a & 12.54 \(\pm\) 0.29 b & 14.09 \(\pm\) 0.18 b & 18.86 \(\pm\) 0.31 a & 48.34 \(\pm\) 0.37 a \\ BA & 53.39 \(\pm\) 1.04 a & 10.85 \(\pm\) 0.47 a & 12.98 \(\pm\) 0.53 a & 16.75 \(\pm\) 0.66 a & 50.83 \(\pm\) 0.91 b \\ BM & 47.27 \(\pm\) 3.08 b & 7.33 \(\pm\) 0.96 b & 10.91 \(\pm\) 0.92 b & 13.16 \(\pm\) 1.20 b & 56.16 \(\pm\) 2.55 a \\ \hline \hline \end{tabular} Values in columns with different superscript features b* between analogue meat and conventional meat products are significantly different (\(p<0.05\)).* cut surface of product.  
\end{table} 
Table 4: Colour indicators of analogue meat and conventional meat products. to form a protein network in plant-based meat analogues, playing an important role in creating a texture similar to that of conventional meat and giving the product its fibrous and chewy texture [27]. The results of the texture parameters are detailed in Table 5. Texture profile analysis (TPA) is a compression technique used to determine multiple textural parameters in a single measurement, including hardness, cohesiveness, adhesiveness, chewiness, and springiness [28]. TPA is widely used for evaluating the texture of both meat analogues and meat products in various forms, such as whole-muscle products and emulsified sausage products [7]. The hardness values of the meat products (SuM, KM, and BM) were significantly (\(p<0.05\)) higher than those of their analogue counterparts. However, there were no statistically significant differences in hardness values between MM and its alternative, MA. Achieving a meat-like texture is considered essential for the acceptability of plant-based meat products by consumers. Such products are designed in order to resemble conventional meat texture qualities, including tenderness, juiciness, and chewiness [27]. Salt plays a significant role in the texture of plant-based analogue meat products. A suitable amount of salt with various hydrocolloids can be used to provide meat-like textures [29].