Petrat-Melin, B.; Dam, S. Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty. Foods2023, 12, 2246.
Petrat-Melin, B.; Dam, S. Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty. Foods 2023, 12, 2246.
Petrat-Melin, B.; Dam, S. Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty. Foods2023, 12, 2246.
Petrat-Melin, B.; Dam, S. Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty. Foods 2023, 12, 2246.
Abstract
Beef has one of the highest climate footprints of all foods, and therefore the hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a lower threshold alternative for these consumers. The burger was made from 50% meat (beef and pork, 4:1) and 50% plant-based ingredients, including texturised legume protein and had a climate footprint less than half that of a beef burger. Texture and sensory properties were evaluated instrumentally and through a consumer survey (n = 381) using the check-all-that-apply (CATA) method. Moisture properties indicated a significantly juicier eating experience for the hybrid compared to a beef burger, which was supported by the CATA survey. From texture profile analysis the hybrid burger was significantly softer and less cohesive than a beef burger. Despite having different CATA term profiles overall liking of the hybrid and a beef burger were not significantly different. Penalty analysis indicated that “meat flavour”, “juiciness”, “spiciness”, and “saltiness” are the most important attributes for a burger. In conclusion, consumers may be open to reducing their meat consumption by way of hybrid meat and plant-based products.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
