Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty.

ABSTRACT: 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 more acceptable 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. Texture and sensory properties were evaluated instrumentally and through a consumer survey (n = 381) using the check-all-that-apply (CATA) method. Expressible moisture measurements indicated a significantly juicier eating experience for the hybrid compared to a beef burger (33.5% vs. 22.3%), which was supported by the CATA survey where "juicy" was used more to describe the hybrid than the beef bu

SUBMITTER: Petrat-Melin B 

PROVIDER: S-EPMC10253062 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature