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Davis SG, Harr KM, Farmer KJ, Beyer ES, Bigger SB, Chao MD, Tarpoff AJ, Thomson DU, Vipham JL, Zumbaugh MD, O'Quinn TG. Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.12989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36 kg GB chubs of 3 different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy protein–based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All 3 GB samples rated higher (P < 0.05) than the 3 GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P < 0.05) juicy, softer (P < 0.05), and lower (P < 0.05) for beef flavor and odor intensity and higher (P < 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P < 0.05) change in shape through cooking and a lower (P < 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P < 0.05) shear force and PJP values than the GB. The color of the GBA differed (P < 0.05) from the GB, with the GB samples being more (P < 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.
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Affiliation(s)
- Samuel G. Davis
- Kansas State University Department of Animal Sciences and Industry
| | - Keayla M. Harr
- Kansas State University Department of Animal Sciences and Industry
| | - Kaylee J. Farmer
- Kansas State University Department of Animal Sciences and Industry
| | - Erin S. Beyer
- Kansas State University Department of Animal Sciences and Industry
| | | | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
| | | | | | - Jessie L. Vipham
- Kansas State University Department of Animal Sciences and Industry
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