Search Results (82)

Consumer acceptability of whole-muscle and ground beef can largely be dictated by organoleptic properties. The objectives of the current study were to evaluate the organoleptic characteristics of ground beef patties manufactured using different forming attachments. Ground beef patties (n = 333/treatment) were randomly allotted to one of four treatments (Cavity, Nozzle, Manual, Guillotine) and subjected to analysis of cooking loss, cooking time, cooked patty shrinkage, internal cooked color, texture profile analysis, Allo–Kramer shear force, and consumer sensory panel. The forming method altered cooking time (p < 0.0001) and cooked patty shrinkage (p < 0.0001) but did not alter cooking loss (p = 0.8116). Instrumental hardness was greatest for beef patties formed using the Cavity method compared to all other forming treatments (p = 0.0002). The forming method did not alter internal cooked color redness (p > 0.5408), yellowness (p > 0.1053) nor red-to-brown (p > 0.4386). Lastly, consumer ratings for tenderness were altered by the forming method (p < 0.0020), but patty forming did not alter (p > 0.05) any other sensory characteristics. Categorizing the changes to the cooked characteristics of ground beef patties altered by forming and manufacturing techniques is important when determining consumer acceptance and quantifying textural differences. Current results indicate that ground beef patties formed using the nozzle method imparted the fewest detrimental changes to physiochemical and sensory traits when compared to all other forming methods. Nozzle-formed patties required the least amount of cooking time, the least instrumental resilience, the least instrumental force to shear, and the greatest perceived tenderness by consumer panelists. Full article

Background: Meat-based and meat analogue products are commonly consumed foods for protein nourishment across the globe. These food products are promising carrier media that can be targeted for the delivery of edible insect products as a strategy to overcome food neophobia. This systematic review aimed to evaluate the effect of edible insect enrichment on the nutritional, physicochemical, techno-functional, and acceptability of meat-based and meat analogue products for consumers. Methods: A systematic search for relevant articles was conducted on the databases PubMed, ScienceDirect, and Scopus on 5 November 2025. A total of 25 papers were included. Results: Edible insects and larvae from mealworms, crickets, grasshoppers, silkworm pupae, and superworms were commonly used to enrich meat-based and meat analogue products. Commonly reported meat products were sausages from pork and beef, pork patties, meat emulsion, and frankfurters. Soya flour was commonly used for meat analogue formulation. Conclusions: Acceptable edible insect incorporation is matrix-dependent, with conventional meat products generally tolerating low substitution levels (≈2.5–10%) before sensory and structural quality declines, whereas meat analogue systems can accommodate substantially higher inclusion (≈10–40% and, in some cases, up to ~60%). However, heterogeneity in formulations and sensory evaluation methods restricts direct comparison across studies. Full article

Beef production and consumption generate significant environmental and health costs for society, negative externalities that are not generally reflected in retail prices. Plant-based meat alternatives (PBMAs) are products designed to emulate conventional meat by using plant-based ingredients that are purported to produce significantly fewer negative externalities than beef but are often substantially more expensive. Are the premiums paid by consumers for PBMAs worth the potential environmental and nutritional benefits received by society from choosing them instead of beef? To address this question, we analyze the impacts of two well-known PBMAs in the USA, Beyond Burger^® and Impossible Burger^®, compared to those of beef on global warming potential, water consumption, dietary risks, and the market retail prices of each product. Results show that the public benefits of Beyond Burger^® and Impossible Burger^® are equivalent to USD 2.39 and 2.31, while additional private costs are USD 0.81 and 1.08 per patty, indicating ratios of 2.96 and 2.13, respectively, between the public benefits and the premiums paid by consumers. These results, while conditional on these specific products, the datasets available, and assumptions of the methods used, suggest that some level of public support for PBMAs may be justified. Full article

This study evaluated the impact of treated dry-aged crust inclusions on final ground beef quality. Ground beef (80 lean: 20 fat) was divided into: CON (beef only), NTC (non-treated crust), WW (warm-water-washed crust), DH (dehydrated crust), and SV (sous-vide crust). Treated crusts were chopped, mixed with ground beef (10% inclusion), reground, formed into patties, and subjected to quality and microbial analyses. The pH for day 1 (d1) samples was lower than for day 7 (d7) samples regardless of treatment (p < 0.05). No differences were found for proximate analysis, cook loss, or display loss (p > 0.05). An interaction effect was observed for all color traits (p < 0.05), demonstrating rapid color decline during display in both NTC and WW treatments compared to other treatments. Greater lipid oxidation was observed in CON compared to other treatments before and after display (p < 0.05). The CON, DH, and SV treatments had lower microbial concentrations than NTC and WW (p < 0.05). Texture profile analysis showed elevated hardness values in SV compared to CON, NTC, and WW, while DH did not differ from any treatment (p < 0.05). Our results indicate that DH and SV interventions minimally impact product quality while reducing initial microbial concentrations, suggesting potential use as intervention methods for dry-aged crust. Full article

Increasing the adoption of protein alternatives could be one of the solutions for improving the sustainability of our current food system. A convenience sample of 574 UK meat eaters completed an online survey incorporating a written shopping scenario (71% female, mean age: 31.8 years). A subset of participants (n = 297) also viewed a video describing the environmental impacts of protein sources and the lab-grown meat production process. Participants imagined selecting burger patties (plant-based, edible insect, lab-grown beef, or conventional beef) from a supermarket shelf and completed measures of expected liking, emotional responses, choice, and food-avoidance traits (food neophobia, food technology neophobia, and food disgust). The beef burger patty was selected the most frequently (63%), associated with positive emotions, and most liked. Plant-based (19%) and lab-grown beef patties (15%) were chosen more often than edible insect patties (2%), reflecting differences in expected liking and an increasing tendency for them to be associated with negative emotions. Trait-based clustering identified four groups (food explorers, novel/disgust fearers, food tech fearers, and everything fearers), each with distinct liking, emotion, and choice patterns for the products. Food explorers appeared to be the most likely early adopters of protein alternatives, especially when compared to everything fearers. Participants who viewed the informational video were more likely to select a protein alternative, although the effect on liking was limited. These findings demonstrate that emotional responses and food-related personal traits play a central role in shaping consumer acceptance of protein alternatives, suggesting that strategies to promote sustainable protein consumption should be tailored to specific consumer segments and product types. Full article

Replicating the authentic masticatory properties of conventional animal meat remains a primary technical bottleneck for sustainable plant-based analogues. To address critical textural deficiencies like structural fragmentation, this study systematically optimized plant-based patty formulations. The independent and interactive effects of textured fibrous soy protein (TFSP), water, and konjac glucomannan (KGM) were quantified using single-factor experiments and Response Surface Methodology (RSM). Single-factor experiments revealed that springiness peaked at 60 g TFSP, 15 g water, and 10 g KGM, respectively, with excessive additions of each component resulting in structural network disruption. Designating springiness as the core metric, a reliable quadratic regression model identified the optimal matrix: 63.36 g TFSP, 14.39 g water, and 8.57 g KGM. Empirical validation achieved a maximum springiness of 1.56 mm and hardness of 5.51 N, with a negligible relative error (1.27%) from theoretical predictions. Mechanistically, KGM functioned as an active polymeric filler, interacting synergistically with hydrated protein fibers via hydrogen bonding and hydrophobic associations to reinforce the structural network. Comparative Texture Profile Analysis demonstrated that the optimized PBP exhibited a tender masticatory profile with hardness and springiness approximating conventional beef patties, while presenting lower chewiness and higher adhesiveness attributable to the water-binding capacity of KGM. Ultimately, this research provides mathematically validated engineering parameters and theoretical insights into protein–polysaccharide phase behaviors to facilitate the industrial manufacturing of premium plant-based meats. Full article

Oxidation and related quality deterioration remain a significant challenge for the food industry. Antioxidants are widely used to address these issues, and natural antioxidants are explored as alternatives to synthetic counterparts due to health concerns. This study investigated the impact of cherry powder (CP) on the oxidative stability and quality of ready-to-eat meat products. Beef patties were made and processed by sous vide cooking, then stored at 22 °C to simulate shelf-stable conditions, divided into six treatments: a negative and a positive control, and four CP concentrations (1%, 3%, 5%, and 7%). The antioxidant activities (TPC, FRAP, and DPPH), lipid oxidation, and microbial activity were measured over a 7-day storage period, along with the impact of processing on these parameters. CP significantly (p < 0.05) enhanced oxidative stability, reducing lipid oxidation compared to controls. Antioxidant activity was significantly (p < 0.05) affected by processing and decreased post-processing and storage, except for DPPH radical scavenging, which remained stable. CP showed no significant antimicrobial effect, as microbial counts in all treatments exceeded 10⁴ cfu/g by day 1, indicating elevated microbial levels and a decline in product quality, although they remained below the level generally considered unsatisfactory for ready-to-eat meat products. Colour analysis showed significant (p < 0.05) variations in L*, a*, and b* values post-processing and during storage. Overall, the CP addition improves the colour and oxidative stability and could be a potential source of antioxidants to maintain the quality of meat products. Full article

The lipid composition of meat intended for hamburger patties can be modified through genetic selection in cattle. Cattle carrying the F94L allele have been reported to produce leaner meat with a higher proportion of unsaturated fatty acids than those without this allele. However, evidence concerning the nutritional quality and sensory acceptability of hamburgers produced with meat from these cattle remains limited. In this study, the nutritional quality and sensory properties of hamburger patties formulated with meat and subcutaneous fat from cattle carrying the F94L allele were compared with those of noncarrier animals. Patties were formulated with two fat levels (high fat, HF; low fat, LF) and analyzed under raw and cooked conditions. Compared with the Control formulations, the F94L/− formulations possessed a higher polyunsaturated fatty acid content, with absolute differences of +1.16 in the raw state and +2.04 after cooking compared with the Control formulations. In addition, the PUFA/SFA ratio was higher in the cooked samples (+0.04; p < 0.05). In the sensory analysis, the formulations were not rejected; however, Control HF obtained the highest acceptance score (6.49). These results suggest that the use of meat from F94L/− cattle allows the formulation of hamburger patties with a more favorable fatty acid profile, but with no improvement in sensory acceptance compared with the noncarrier control. Full article

This study evaluated the technological and sensory effects of incorporating oyster mushroom (Pleurotus ostreatus) powder and sylvinite as strategies to reduce salt content in beef patties while maintaining product quality. A 4 × 4 full factorial design was implemented to develop sixteen distinct formulations, evaluating the interaction between four levels of mushroom powder (0, 3, 5, and 10% w/w) as a partial meat replacer and four levels of sylvinite (0, 0.5, 1, and 2% w/w) as a NaCl substitute. To establish a baseline for comparison, control samples were prepared without sylvinite, with a fixed concentration of 1% NaCl. Patties were produced with low-fat content (6%), formed into 100 g portions, and evaluated in raw and cooked states. Physicochemical analyses included color (CIE L*, a*, b*), cooking yield, shrinkage, and texture profile analysis, while sensory quality was assessed by an expert panel and complemented with consumer discriminative tests, specifically a triangle test. Multivariate analysis revealed that mushroom powder significantly influenced color parameters, increasing redness and yellowness, whereas sylvinite tended to reduce color intensity; however, their interaction mitigated these effects at intermediate inclusion levels. Mushroom incorporation improved cooking yield and reduced hardness, particularly at 3–5% inclusion, enhancing elasticity and cohesiveness. Sensory results indicated that formulations containing 3–5% mushroom powder and up to 2% sylvinite achieved high overall acceptability. Consumer tests confirmed that these formulations effectively modulated saltiness and texture perception. Overall, the combined use of oyster mushroom powder and sylvinite represents a viable approach for developing reduced-sodium beef patties with acceptable technological and sensory properties. Full article

Increasing consumer demand for healthier and clean-label meat products, together with health concerns over synthetic antioxidants, has driven interest in natural alternatives. In this context, tannin-rich extracts were evaluated as functional ingredients to improve the quality and shelf life of beef patties. The effect of two different tannin-rich extracts, each tested at three different concentrations (0.005%, 0.02%, and 0.04% w/w), was investigated in beef patties. Obtained results were compared with a commercial rosemary extract (0.2% w/w) and an untreated control. Natural antioxidant supplementation significantly reduced lipid oxidation during refrigerated storage, limiting malondialdehyde (MDA) formation. At the end of the 7-day storage period, the control sample exhibited the highest thiobarbituric acid reactive substance (TBARS) value of 2.99 ± 0.01 mg MDA/kg, whereas treated samples showed markedly reduced oxidation (0.34–0.97 mg MDA/kg), with tannin-rich extracts presenting greater antioxidant efficacy with respect to rosemary extract (p < 0.001). The natural compounds also effectively inhibited hexanal formation and delayed the accumulation of 1-octen-3-ol compared with the control (p < 0.001). Moreover, all extracts enhanced meat redness, as indicated by higher CIELAB a* values, while no significant effects (p > 0.05) were observed on texture, microbial growth, or overall sensory acceptance. These results highlight tannin-rich extracts as promising natural antioxidants for improving oxidative stability and extending the shelf life of beef patties. Full article

Clean-label preservation of beef patties remains challenging due to rapid oxidative and microbiological spoilage during refrigeration. Incorporating Salicornia extract yielded clear, dose-dependent quality gains over 15 days at 4 ± 1 °C. Relative to the control, 1.5% Salicornia lowered secondary lipid oxidation by 42% (TBARS: 1.15 vs. 1.98 mg MDA/kg) and primary oxidation by 33% (PV: 3.30 vs. 4.95 meq O₂/kg), while maintaining a substantially higher antioxidant status (TPC: 20.6 vs. 6.8 mg GAE/100 g; DPPH: 45.8% vs. 14.5%). Microbiological loads were attenuated (SPC: 4.88 vs. 6.20 log CFU/g; psychrotrophs: 1.46 vs. 2.00 log CFU/g; yeasts/molds: 1.44 vs. 1.74 log CFU/g), accompanied by moderated physicochemical drift (pH: 6.16 vs. 5.86; a_w: 0.847 vs. 0.828). Color retention was markedly improved, with higher redness and lower overall discoloration (a*: 13.6 vs. 9.8; ΔE*: 3.96 vs. 9.13). The 1.0% treatment showed intermediate benefits, indicating a robust dose response. Collectively, these outcomes demonstrate that 1.0–1.5% Salicornia delivers multifaceted protection, limiting lipid oxidation, curbing microbial growth, preserving color, and stabilizing matrix attributes, thereby extending the refrigerated shelf-life of beef patties and supporting clean-label reformulation, particularly when combined with oxygen-limiting packaging. Full article

This study aimed to assess the effects of partially replacing lean beef with Tenebrio molitor powder at different levels on the physicochemical and microbiological properties of beef patties throughout refrigerated storage. Four treatments were prepared: Control (beef), HT50 (5% T. molitor powder), HT75 (7.5% T. molitor powder), and HT100 (10% T. molitor powder). The inclusion of T. molitor powder significantly increased (p < 0.05) the protein content while reducing cooking loss and diameter reduction (p < 0.05). Color analyses revealed a darker appearance in reformulated patties throughout storage (L* = 36.8–41.2; a* = 6.3–9.3; ΔE* = 4.7–10.4), particularly in HT75 and HT100, compared with control (L* = 43.4–45.5; a* = 10.0–13.7). Kramer shear force values remained comparable (p > 0.05) to the control in HT50 but increased (p < 0.05) in HT75 and HT100 during storage. Lipid oxidation increased (p < 0.05) over time in reformulated treatments; however, initial TBARS values were lower than those of the control. Microbiological analysis showed significantly reduced (p < 0.05) mesophilic and Enterobacteriaceae counts in T. molitor powder formulations. The presence of Bacillus cereus was attributed to T. molitor powder, as no growth was detected in the control. Among reformulated treatments, HT50 proved to be the most suitable beef patty formulation, as it maintained key physicochemical attributes such as color stability, texture, and oxidative stability, while providing nutritional benefits. Full article

Pre-treated beef patties (BPs) face storage instability due to lipid/protein oxidation, microbial spoilage, and quality loss. Purple onion pulp (OP), a bioactive-rich product, offers potential as a natural preservative. This study evaluated the utilization of OP (2.5%, 5.0%, 10.0%) in BPs for refrigerated (4 °C) stability. The results showed that during storage, OP addition reduced the pH value, a* value, and b* value of beef, while cooking loss was not significantly affected. At the end of storage, the addition of 10.0% OP decreased the formation of metmyoglobin (MetMb), thiobarbituric acid reactive substances (TBARSs) (with a reduction rate of 15.96%), and carbonyl groups, and also inhibited spoilage bacteria. Sensory evaluation and texture analysis indicated that the addition of OP improved the hardness, juiciness, and odor of beef. Specifically, the incorporation of 10.0% OP extended the shelf life of BPs to 9 days, effectively improving their storage stability. Therefore, adding 10% purple onion pulp OP to BPs can improve the storage stability and sensory quality of refrigerated BPs. Full article

This study explores innovative approaches for sustainable food preservation by incorporating Sichuan pepper extract into biodegradable gelatin and alginate films. In response to growing environmental and health concerns, these natural polymers offer alternatives to petroleum-based plastics and synthetic additives. The aim of this study was to compare films made from gelatin and alginate and containing Sichuan pepper extract (2.5 and 5%) and to evaluate their effectiveness in extending the shelf life of refrigerated beef patties. Scavenging activity and polyphenol content of the extract were evaluated by DPPH (4.70 µmol TE/mL), ABTS (4.03 µmol TE/mL), and Folin–Ciocalteu assays (2.35 mg GAE/mL). In addition, the physical characteristics of the films were also assessed. Film characterization showed that gelatin-based films had greater stiffness (water-based alginate film; 1156 MPa), which diminished with increased extract content (5% extract-based alginate film: 215.5 MPa), and surface homogeneity also declined with higher extract content. However, higher concentrations of the extract (5%) improved optical properties such as UV protection and opacity. Preservation tests performed on beef patties revealed that the films with the extract could significantly reduce lipid oxidation, with lower TBARS values observed in samples covered with these films. Nevertheless, no significant differences were detected between films with the extract. Moreover, samples without the extract were the most oxidized, proving that the film without the extract had no protective effect against oxidation. Overall, these findings underscore the potential of Sichuan pepper as a natural ingredient and highlight the promise of biodegradable films as an effective and eco-friendly strategy for meat product packaging. Full article

Hybrid plant and meat (HPM) products, in which a portion of meat is substituted with alternative plant protein-containing ingredients, offer a promising option for flexitarian consumers seeking to increase plant protein consumption while continuing to enjoy the sensory qualities of meat products. This study evaluated the effects of faba bean protein (FBP), pea protein (PP), and rice protein (RP) ingredients at a 12.5% meat protein substitution level, under varying pre-hydration conditions and, subsequently, on the technological properties of hybrid plant/beef patties (HPBP). Colour measurements indicated that plant protein ingredient addition to HPBP resulted in increased lightness (L*) and decreased redness (a*) values. HPBP showed reduced cooking loss compared to 100% beef patties, and cooking loss increased with higher pre-hydration levels of plant proteins. Faba bean hybrid patty (FBHP) exhibited lower texture scores, while the patty containing non-hydrated RP had the highest hardness values. The texture of patties with PP was comparable to the control, irrespective of the hydration status of the plant protein. Inclusion of plant proteins also reduced water mobility by restricting intracellular water. Overall, these findings provide valuable insights into the selection of suitable plant proteins and the requirement for optimal pre-hydration of plant proteins prior to incorporation into HPBP to ensure optimal technological properties. Full article