Abstract
Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined with one of three plant protein inclusion treatments: control, pea, oat, or rice, along with 5% textured vegetable protein (TVP) and 1.5% soy protein concentrate then formed into 226 g patties containing up to 10% plant-based proteins. Patties were analyzed for fresh and cooked characteristics throughout a 5- or 7-day retail display. The inclusion of plant-based proteins negatively affected the instrumental tenderness values which were greater (p < 0.01) in plant-inclusion patties compared to the control patties. The inclusion of plant proteins increased (p = 0.01) the cooking yield of patties compared to the control. Cooking time was longer (p = 0.04) for oat patties compared to the control patties. Cooked color values for vegetable inclusion patties did not affect (p = 0.12) lightness (CIE L*) values; however, redness (CIE a*) was greater (p < 0.01) for rice than all other treatments and yellowness (CIE b*) values were greater (p < 0.01) for all protein treatments compared to the control. Rice improved (p < 0.01) fresh a* values on day 5 of display compared to the control; whereas pea decreased (p = 0.04) values compared to the control. There was a treatment × day interaction (p < 0.01) on lipid oxidation values with a reduction in values on day 3 for all vegetable proteins compared to the control and on day 7 lipid oxidation was reduced (p ≤ 0.03) for oat patties.
Highlights
The retail sector for plant-based foods has increased by 27% in the past year and is approaching a $7 billion market sector [1]
Results from this study differ from other studies that suggested that oat protein had no effect on the instrumental tenderness values [22]
The addition of plant-based proteins within ground beef patty formulations could be perceived by consumers as a solution for blended proteins for consumers who are more health-conscious, which agrees with previous studies where the addition of oat protein and other fat replacers can decrease the caloric content of ground beef patties from 790 to 585 kilojoules [22]
Summary
The retail sector for plant-based foods has increased by 27% in the past year and is approaching a $7 billion market sector [1]. It is estimated that by 2035 the growth of alternative foods such as meat, eggs, dairy, and seafood will exceed 11% [2] These changes in consumer awareness are providing opportunities for the meat industry to further investigate technologies for the expansion of blended meat/plant products. To minimize the increase in beef pricing with varying inventories, the infusion of dietary fiber via stealth, or improve public health, it is necessary to identify technologies that could be added to the ground beef patty manufacturing process to increase formulation yields and maintain consumer acceptability [3,4,5]. The decreased beef population, in addition to reduced crop production [7], has further increased the cost of livestock production for meat animals, thereby leading to greater consumer meat prices at the retail counter or foodservice entity. An increase in dietary fiber intake is considered desirable as the recommended daily intake (25 to 35 g) for the maintenance of health and prevention of diseases is rarely achieved by the population in Western countries [9]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
