Consumer‐orientated development of hybrid beef burger and sausage analogues

Michelle Neville,Louise Hewson,Tim Foster,Amparo Tarrega

doi:10.1002/fsn3.466

Abstract

Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison with both meat and meat‐free commercial products. Acceptability data were generated using the 9‐point hedonic scale. Check‐all‐that‐apply (CATA) questioning was used to determine the sensory attributes perceived in each product as well as information on the attributes of consumers’ ideal products. It was identified that Hybrid products were generally well liked among consumers and no significant differences in consumer acceptability (p > .05) were identified between Hybrid and full meat products, whereas meat‐free products were found to be less accepted. However, Hybrid sausages received higher acceptability scores (6.00–6.51) than Hybrid burgers (5.84–5.92) suggesting that format may have a large impact on consumer acceptability of Hybrid products. Correspondence Analysis (CA) indicated that Hybrid products were grouped with meat products in their sensory attributes. Penalty analysis found that a “meaty flavor” was the largest factor driving consumer acceptability in both burgers and sausages. Cluster analysis of consumer acceptability data identified key differences in overall acceptability between different consumer groups (consumers who only eat meat products and consumers who eat both meat and meat‐free products). The Hybrid concept was found to bridge the acceptability gap between meat and meat‐free products; however, further product reformulation is required to optimize consumer acceptability.

Highlights

Global meat consumption and production has dramatically increased over the years raising growing concerns among governmental bodies, academics, and industry leaders (Cordts, Nitzko, & Spiller, 2014; Graça, Calheiros, & Oliveira, 2015; Speedy, 2003; Tilman, Balzer, Hill,& Befort, 2011)
According to Tukey’s test, no significant difference in acceptability was identified between the full meat burger and the two Hybrids; a significant difference in acceptability was identified between the meat-free samples and the meat only sample
The results generated from this study indicate that the Hybrid concept helps to bridge the acceptability gap among predominantly meat eaters between meat and meat-free products

Summary

Introduction

Global meat consumption and production has dramatically increased over the years raising growing concerns among governmental bodies, academics, and industry leaders (Cordts, Nitzko, & Spiller, 2014; Graça, Calheiros, & Oliveira, 2015; Speedy, 2003; Tilman, Balzer, Hill,& Befort, 2011). The significant challenge of feeding 9 billion people by 2050 poses concerning questions as to how we can meet the predicted demand, sustainably (de Bakker & Dagevos, 2012). It has been suggested by the FAO that we will have to double. | 853 the production of meat if we are to deliver on the predicted demand for 2050 (Steinfeld et al, 2006) This is alarming, as already competition for agricultural land and resources as well as the unknown impact of climate change on agriculture suggests that we cannot achieve the future protein demand using current practices (de Bakker & Dagevos, 2012). A diet high in animal proteins has been linked to negative health effects of obesity, type 2 diabetes, and an increased risk of heart disease and some types of cancer (Chao et al, 2005; Mann, 2002; Walker, Rhubart-Berg, McKenzie, Kelling, & Lawrence, 2005)

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Discussion

Conclusion