This chapter provides a comprehensive overview of the technical and sensory evaluation methodologies essential for characterizing manufactured meat analogs, designed to replicate the attributes of animal-derived meat. It details instrumental techniques for assessing key physicochemical and functional properties, including texture analysis, visualization and microstructural characterization, water holding capacity, cooking loss, and molecular characterization. Furthermore, the chapter explores the growing importance of food oral processing studies, utilizing tribology and human participant-based methods, alongside rheological analysis to understand material behavior relevant to texture and structural integrity. Finally, it summarizes various sensory evaluation approaches, encompassing discrimination, descriptive and affective (hedonic) tests, crucial for determining consumer acceptance. The chapter concludes by highlighting current challenges, future perspectives, and the need for harmonized evaluation protocols to advance the development of high-quality, consumer-acceptable meat analogs that effectively mimic animal-derived meat.