Meat Burgers Research Articles

Sensory And Physical Characteristics Of Burger Made From Different Percentages Of Spent Hens Meat

An experiment to study the Sensory and physical characteristics of burger made from different percentages of spent hens meat. The experiment included five treatments in which spent hens meat was introduced in different proportions to the beef burger mixture. The proportions of chicken and beef meat in the burger meat mixture were as T1 beef 100% + 0% spent hens meat . T2 beef 75% + 25 % spent hens meat. T3 beef 50 % + 50 % spent hens meat. T4 beef 25 %+ 75 % spent hens meat .T5 beef 0% + 100 % spent hens meat. the experiment was conducted in the poultry laboratory of the College of Agriculture - Wasit University . To conduct the research, beef and spent hens meat were purchased from local markets in the city of Kut after slaughter and cooling. The burger was cooked by hot air tablets at a temperature of 220 degrees Celsius for a period of 24 minutes. Sensory evaluation scores were determined for the characteristics of flavor, tenderness, juiciness, general acceptability, shape, appearance color, and structure, the sensory and physical properties of a burger made from different proportions of beef and spent hens meat. The results showed that adding spent hens meat can significantly improve the flavor, tenderness and juiciness of the burger. The sample containing an equal proportion of aged beef and chicken meat (50/50) was the most balanced in the properties studied and had the highest overall acceptance

Mass Spectrometry-based Detection of Mycotoxins in Imported Meat and their Perspective Role on Myocardial Apoptosis.

Fungal mycotoxins are the secondary metabolities and are harmful to plants, animals, and humans. Common aflatoxins are present and isolated from feeds and food comprises aflatoxins B1, B2, G1, and G2. Public health threats or risk of foodborne disease posed by mycotoxins, especially the export or import of such meat products are of primary concern. This study aims to determine the concentration of the level of aflatoxins B1, B2, G1, G2 M1, and M2 respectively in imported burger meat. The present work is designed to select and collect the various samples of meat products from different sources and subjected to mycotoxin analysis by LCMS/MS. Random selection was made on sites of burger meat was found to be on sale. Simultaneous presence of several mycotoxins in the same sample of imported meat under the set conditions of LCMS/MS detected 26% (18 samples) was positive for various mycotoxins. The most frequent mycotoxins proportion in the analyzed samples was aflatoxin B1 (50%) followed by aflatoxin G1 (44%), aflatoxin G2 (38.8%), aflatoxin B2 (33%) respectively which were least among all with 16.66 and 11.11%. A positive correlation is deduced between CVD and mycotoxin present in burger meat. Isolated mycotoxins initiate death receptor-mediated apoptosis, death receptor-mediated necrosis, mitochondrial-mediated apoptosis, mitochondrial-mediated necrosis, and immunogenic cell deaths through various pathways that can damage the cardiac tissues. The presence of these toxins in such samples is just the tip of the iceberg. Further investigation is necessary for complete clarifications of toxins on human health especially on CVD and other related metabolic complications.

Sensory, emotional, and appropriateness of plant- and meat-based burgers.

The plant-based meat alternative market is experiencing rapid growth. However, whether this growth extends to mainstream consumers will depend on the sensory profile, emotional profile, and situational appropriateness of these products. This study provides a sensory comparison between two plant-based burgers, one hybrid burger, and a conventional 100% ground beef burger. The sensory evaluation was carried out under blind and informed conditions using a between-subject design. Participants (n=177) were asked to rate the appearance, flavor, odor, and texture of each product and indicate their overall liking. In addition, 26 sensory terms were evaluated using the rate-all-that-apply technique. The study also measured the emotional profile and the situational appropriateness elicited by each product using the check-all-that-apply technique. The results showed that (a) in the blind condition, there were no significant differences observed in overall liking across the four burgers; (b) the plant-based burger made with pea protein received the lowest overall liking score, and its evaluation was not positively influenced by product information disclosure; (c) providing product information influenced the perceived intensity of the attributes associated with meat; (d) discriminatory ability for emotions was higher in the informed condition; and (e) for the situational appropriateness, when prioritizing healthy eating, participants considered plant-based burgers more suitable than the groundbeef burger. PRACTICAL APPLICATION: Our results demonstrate that product descriptions could have an impact on consumer acceptance of different meat burger alternatives. In order to launch successfull meat alternatives, product developers and communication marketing specialists should consider the extent to which these alternatives resemble regular meat products in terms of their sensory and emotional profiles and context of use.

Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review.

The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.

Paradoxical choice of Korean consumers: categorization effect, health halo and averaging bias

PurposeThis research aims to elucidate why consumers decide to eat meals that seem to be higher in calories and salt, despite their goal being to consume fewer calories and sodium. Korean participants are to be used for this study. The present research further investigated the impacts of categorization and averaging bias in relation to the health halo phenomenon, specifically focusing on traditional food and textured vegetable protein (soy meat) burgers. Thus, the present research investigated how consumers' intentions contrasted with their consumption goals in food choice circumstances.Design/methodology/approachWe partitioned the survey due to the COVID-19 epidemic. A single, well trained surveyor first surveyed customers at cafés in Seoul and six other Korean cities. We received 102 in-person survey replies. A total of 254 advanced degree or undergraduate students from two universities completed an online questionnaire. There are 356 responses. Two studies were conducted where participants were instructed to evaluate the perceived healthiness, calorie content, and sodium level of different food items. The specifics of each study are elucidated in the main body of the paper.FindingsThis study shows that Koreans categorize meals as virtue or vice depending on their perceived healthiness, validating the categorization effect. Furthermore, this research demonstrated that consumers' perceptions of the health benefits of traditional meals and soy meat burgers impact their categorization. Koreans also assessed the average of the vice and virtue and found vice-virtue combination meals healthier than the vice alone. This affects how calories and sodium are perceived. This study also shown that high virtue affects averaging bias more than weak virtue in meals with vice and virtue combo.Originality/valueThis study extended food categorization and averaging bias to non-US consumers and confirmed this contradictory meal choice is universal. Health halo also affects food health perception. The results of this study revealed that Koreans consider traditional food healthier than western junk food. Korean customers incorrectly assume soy meat burgers have fewer calories and sodium than regular burgers. Thus, this study explains Korean consumers' food health misconceptions related to paradoxical consumption.

Total and Partial Replacement of Meat by Mycoprotein in Hamburger: Physico-Chemical, Nutritional, Mechanical, and Overall Acceptability

Aim: Processed meats are considered the most consumable products worldwide. However, there are several limitations related to these products such as health and environmental issues, and the high energy, time, and cost needed for their production, thus manufacturers are looking for effective alternatives for processed meats. Mycoprotein can be a useful approach for meat substitution. Introduction: This study’s objective was the partial and total replacement of meat with mycoproteins in the formulation of burgers and to investigate the characteristics of these novel formulations for comparison with the control sample (full meat burger). Methods: Cooking loss, mechanical, physicochemical, nutritional, color, and sensory properties were determined. Results: The results indicated that mycoprotein substitution could improve health and nutritional properties as a result of including high-value protein and lower lipid content (mostly unsaturated fatty acids). However, the beef burger had better mechanical properties such as cohesiveness, hardness, springiness, and gumminess compared to mycoprotein-containing burgers. Higher OBC (oil binding capacity) and WBC (water binding capacity) of mycoprotein were responsible for filling the interstitial spaces within the protein matrix and reducing the textural attributes. Thus, using less oil and water in mycoprotein-containing formulations is recommended. Moreover, the cooking loss percentage decreased by increasing the mycoprotein content of burgers, which has economic advantages. According to sensory evaluations, no significant changes (p>0.05) were shown in the overall acceptance and taste scores of the burgers. Conclusions: Mycoproteins are potential compounds to be used as promising ingredients for the complete substitution of meat in the burger.

Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Does the advertising of plant‐based burgers attract meat consumers? The influence of new product advertising on consumer responses

AbstractThe “meat” marketing of new plant‐based burgers distinguished them from traditional vegan burgers, yet it is still unknown if and to what extent this advertising appeals to meat consumers. We employ a novel digital advertisement dataset from Nielsen Ad Intel to investigate the market entry and advertising patterns of the Impossible Burger, one of the leading brands in the plant‐based meat market. By merging weekly ad views at the DMA market level with Nielsen Homescan Panel, we find that prior purchases of meat burgers reduce the likelihood of consumers buying the new plant‐based burger, whereas past vegan burger purchases elevate this probability. While advertising did boost the average purchasing likelihood for the Impossible Burger, the enhancement in purchase probability for meat burger consumers is approximately one fifth of that observed for vegan burger consumers. These findings have implications to effectively marketing plant‐based meat products to different consumer groups [EconLit Citations: D12, M37, M31, L66].

Maillard reaction products and metabolite profile of plant-based meat burgers compared with traditional meat burgers and cooking-induced alterations

We are undergoing a food transformation with the introduction of plant-based meat analogues, but little is known about their chemical characteristics. This study aimed to elucidate the Maillard reactions in plant-based meat burger alternatives (PBMBA). For this purpose, NMR-based metabolomics and targeted MS analysis of Maillard and dehydroalanine pathway markers were conducted on six PBMBA prototypes with different proportions of high-moisture protein extrudates, low-moisture extrudates and pea protein on a commercial PBMBA and on a meat burger before and after cooking. Results revealed that higher levels of Maillard reaction markers were present in PBMBAs in the uncooked state, with lower levels formed during cooking compared with conventional meat. The metabolite profile disclosed that the distinct pattern of the Maillard reaction could be attributed to different substrate availability, but data also revealed that pre-processing of the plant protein affects the presence of Maillard reaction products in PBMBAs.

Comparison of Acceptance and Preference between Rabbit Burgers and other Lean Meat Burgers by Young Consumers

Burgers are proposed as ideal to increase rabbit meat consumption among young people, in a context in which it is declining in several countries. This study compared the acceptance and preference of commercial rabbit burgers with those of pork, chicken and turkey by means of an untrained panel of 45 Spanish young consumers (23.5 years; 55.6% men). A first trial evaluated on cooked burgers: a) acceptance of organoleptic characteristics and overall assessment, using a 9-point hedonic scale, and b) order of preference of burgers (1st to 4th position). Overall acceptance and sensory attributes evaluation, except for texture (6.9 points in rabbit burger), differed between cooked burgers. The odour was better valued in the cooked rabbit (6.8 points) and turkey burgers, and the worst in the pork burger, with the chicken one being intermediate. The colour, appearance, juiciness, and overall acceptance of the cooked rabbit (6.5, 6.8, 6.9, and 7.1 points, respectively), pork and turkey burgers were valued better than that of chicken burger. The flavour of the cooked rabbit (7.2 points) and turkey burgers was better accepted than those of pork and chicken burgers. The elasticity of the cooked rabbit (6.6 points) and pork burgers was valued better than that of chicken, with that of turkey burger being intermediate. Cooked turkey burger was preferred in first position, followed by the rabbit (second position; 2.27 average order) and pork burgers, while the chicken burger was ranked last. A second trial evaluated on raw burgers: a) acceptance of colour and visual appearance, and b) order of preference of burgers. Colour of the raw turkey burger was valued better and the worst was the chicken burger, with raw rabbit and pork burgers being intermediate. Visual evaluation of appearance scored best for raw turkey, rabbit, and pork burgers and worst for chicken one. Visual appearance of the raw turkey burger was ranked in first position, followed by the rabbit and pork burgers, while the raw chicken burger was ranked last. In both trials, consumer gender did not influence in any case, and there was no interaction with cooked hamburger type. In conclusion, rabbit burger is rated at the same level as pork and turkey burgers and better than chicken burgers, showing potential to promote rabbit meat consumption among young people.

Non-invasive characterization of color variation in plant-based meat burgers using portable hyperspectral imaging device and multivariate image analysis

The excessive color variation in plant-based meat burgers (PB) during storage, arising from the interplay of multiple ingredients, suggests the acute need for real-time color monitoring techniques. This study reports the use of a smart-portable hyperspectral imaging device in the visible-near-infrared coupled with multivariate data and image analysis for the prediction of color in PB samples of different formulations during storage. Principal Components Analysis (PCA) and Partial Least Squares Regression (PLSR) were applied to explore the spectral features and predict the CIE - L*, a*, b*. PCA on spectral data showed successful spatial separation of PB samples based on color stability. The PLSR models in the full spectral range possessed good prediction accuracies for L* (R2P = 0.88, RMSEP = 0.94), a* (R2P = 0.98, RMSEP = 0.15), b* (R2P = 0.92, RMSEP = 0.31). Prediction capabilities of simplified PLSR models were improved for a* (R2P = 0.99, RMSEP = 0.09) with B-iPLS, b* (R2P = 0.95, RMSEP = 0.23) with B-iPLS. Pixel-by-pixel prediction maps unveiled the pattern of color deterioration concerning individual base ingredients in the PB samples. The results unravel the feasibility of developing a real-time multi-spectral technique for quantification and visualization of color evolution in plant-based meat analogs.

Effect of oat bran fiber on physicochemical properties and acceptance of enriched rabbit meat burgers

Burger is a practical source of animal protein for consumers, sold both raw (ready-to-cook) and cooked (ready-to-eat), and can be an alternative to stimulate the consumption of rabbit meat, which is a source of healthy animal protein. This study evaluated the effects of different levels of oat bran addition on physicochemical properties and sensory acceptance of rabbit meat burgers. Burgers were formulated with 0, 5, 10, and 15% oat bran plus garlic and salt, then manually processed and analyzed for composition, technological parameters (pH, cooking loss, shrinkage percentage, water holding, texture, and color), and sensorial acceptance. The higher the levels of inclusion of oat bran, the lower the burger moisture (p < 0.0001). Burgers with 15% oat bran presented higher content of lipids and carbohydrates, thus higher caloric value (p < 0.0001). The loss of water during cooking was greater in the burger without the inclusion of oat bran (p < 0.05). No significant difference was found for color and aroma attributes. Overall acceptability was higher for burgers with 5% oat bran. Rabbit meat burgers containing oat bran may represent a viable alternative to improving their sensory and technological profiles and overall consumer acceptance.

The coexistence of psychological drivers and deterrents of consumers’ willingness to try cultured meat hamburger patties: evidence from South Africa

The widespread consumption of alternative meat products, such as plant-based alternatives in the hamburger patty market, has provided insights into the potential of commercially produced cultured meat. Evidence from previous alternative meat studies shows mixed results on whether experience with commercially available alternative protein will help to overcome or compound consumers’ concerns about cultured meat. This study investigates the effect that South African consumers’ implicit perceptions developed by experience with and from attitudes about novel products and perceptions about the product could influence their acceptance of cultured meat. South African consumers’ perceptions were estimated using opinion statements, and the level of agreement was ranked on a Likert scale. Composite indices were extracted from these data, which were regressed against consumers’ willingness to try cultured meat burger patties. Results suggest that the implicit perceptions (worldviews) promoted both neophobic and neophilic attitudes, while explicit (product-specific) perceptions indicated that concerns of anticipated social, cultural and economic disruptions may drive non-adoption. The study’s results suggest targeted marketing approaches that can utilise implicit perceptions to promote consumer adoption. Other results indicated the areas of concern that should be addressed to facilitate acceptance and the population groups that could be targeted as early adopters. These results contribute to a better understanding of the potential market for cultured meat in the world's eighth-largest per capita beef consumer and provide insights into drivers and deterrents of cultured meat in an environment that struggles with food security.

The development and consumer acceptance of goat meat burger patties and sausages among young adults in Kwazulu-Natal, South Africa

Although goat meat is a nutritious and sustainable Animal Food Source (AFS), it is not commonly preferred as an AFS in sub-Saharan Africa even though goats thrive in the region. To explore the potential of promoting goat meat consumption among young adults in KwaZulu-Natal, South Africa, an experimental study was conducted involving the development, nutrient analysis and microbial testing of two goat meat products through a series of recipe development trials. This study aimed to use food processing techniques to improve the sensory qualities of goat meat (texture and aroma) in value-added products. Goat meat patties and sausages were developed and evaluated for consumer acceptance using Check-All-That-Apply (CATA) food action rating scale and paired preference testing (n=100). Results from the nutrient analysis showed that both the patty (31.57g/100g) and the sausage (26.88g/100g) were high in protein. The total fat content for each sample was less than 10g per 100g portion.The coliform counts for both samples were very low and well within the acceptable range. The yeast and mould counts were very low, and total bacterial counts were low and within an acceptable range. The CATA test revealed the most frequently selected term used to describe the sensory attributes were ‘smoky’ for aroma (82%, 55%), ‘brownish-grey’ for appearance (68%, 80%), ‘meaty’ for flavour (92%, 86%), and ‘tender’ for texture (59%, 51%) for the goat meat patty and sausage, respectively. Participants showed a more positive attitude towards purchasing and consuming the goat meat patty (96%) than the goat meat sausage (88%). Both products received positive sensory feedback. However, the majority of the participants preferred the goat meat patty (66%) over the sausage (34%). The findings suggest that promoting goat meat consumption in South Africa can be achieved through the introduction of value-added convenience products like the goat meat patties and sausages developed in this study. Key words: Goat meat, goat meat patty, sausages, young adults, consumer acceptance

Acrylamide increases and furanoic compounds decrease in plant-based meat alternatives during pan-frying

Plant-based meat alternatives are gaining popularity as protein sources. However, pan-frying may lead to the formation of potentially harmful food contaminants. We investigated the formation of acrylamide and furanoic compounds in four different plant-based meat alternatives and two meat burger patties during pan-frying at 160 and 200 °C. The highest acrylamide contents (72. ± 7.7 and 69.2 ± 9.5 µg/kg, respectively) were found in soy flour- and sunflower-protein based patties fried at 200 °C. Unprepared pea and soy protein-based burger patties contained the highest furfural amounts (2832.8 ± 576.2 and 2683.0 ± 868.5 µg/kg, respectively). Furfuryl alcohol content was highest in soy flour-based patties and increased temperature-dependently up to 1120.9 ± 383.4 µg/kg. Based on the tolerable intake calculated by the EFSA Scientific Panel on Contaminants in the Food Chain, these amounts do not pose a health risk. Nevertheless, since plant-based novel food are being increasingly consumed, further investigations into the formation of food contaminants in novel processed foods are warranted.

Portable hyperspectral imaging coupled with multivariate analysis for real-time prediction of plant-based meat analogues quality

Growing demand for plant-based meat analogues and their quality changes during storage necessitates real-time quality monitoring and chemical mapping. This study reports the use of portable hyperspectral imaging in the visible-near-infrared (VNIR) range (400–1000 nm) coupled with multivariate analysis for the prediction of quality traits (color, moisture, pH, and hardness) in plant-based meat burgers (PBMB) of different formulations ranging from 10 % to 30 % textured vegetable protein (TVP) and 5 % to 10 % pea protein (PP) during a 14-day storage period and map the quality distribution on each pixel. PCA was applied to explore both spectral (PCA-S) and measured quality data (PCA-M), while PLSR was applied for prediction modeling. ANOVA and PCA-M results showed the instability of PBMB quality even over a short storage period. PCA-S showed successful spatial separation of PBMB samples based on storage days, TVP, and PP concentrations. The PLSR models possessed good prediction accuracies for redness (R2P = 0.92, RMSEP = 0.74), yellowness (R2P = 0.93, RMSEP = 0.44), moisture (R2P = 0.90, RMSEP = 0.81 % Wb), and hardness (R2P = 0.81, RMSEP = 0.87 N). Overall, the prediction results and distribution maps unravel the feasibility of VNIR-HSI coupled with chemometrics for real-time quality inspection in plant-based food production.

Test of Escherichia Coli and Total Microbes on Burger Meat Sold in Kedinding and Pogot Villages, Surabaya, East Java

A burger is a type of fast food that consists of a bun in the middle that contains a patty (ground beef), vegetables, and some sauce. There are several parameters in determining food quality and safety, one of which is analyzing the content of microbiology such as bacteria, viruses, and protozoa in food. Biological hazards, especially in food, need special attention because they are often the causative agents of food poisoning cases. This study aims to determine Eschericia coli contamination and Total Plate Number (TPC) in burger meat samples sold in Kedinding and Pogot villages, Surabaya, East Java. This research is observational with a cross sectional approach. The inspection method used to determine Escherichia coli contamination and the Total Plate Count (TPC) is the Most Likely Number method to determine E. coli and the Total Plate Count (TPC). The results of this study showed that there was no E. coli in all burger meat samples and there were 6 burger meat samples contaminated with bacteria, namely in Samples A, B, C, G, H and I, which exceeded the contamination limit according to to SNI 8503 (2018).

Eating a plant-based burger makes me feel proud and cool: An online survey on food-evoked emotions of plant-based meat

Positive emotions are critical for the success of food products in the marketplace. Yet, little is known about the emotional response to plant-based meat alternatives. This study investigated food-evoked emotions of plant-based burgers and meat burgers, and their associations with liking and choice for either of the burgers. In an online survey, 279 Dutch adults (meat eaters and flexitarians) were shown pictures of a plant-based burger and a meat burger in random order. They were asked to imagine eating the burgers, and then to rate the expected experience of 13 food-evoked emotions and liking for each burger on a 7-point Likert scale. Participants also had to indicate which of the two burgers they would choose to eat. Results showed that participants expected to feel more ‘proud’ and ‘cool’ and less ‘guilty’ and ‘worried’ when eating a plant-based burger compared to a meat burger (p < 0.05). In contrast, they expected to feel more ‘happy’ and less ‘bored’ when eating a meat burger (p < 0.05). Anticipated emotions ‘satisfied’ (B = 0.30), ‘anxious’ (B = 0.22) and ‘worried’ (B = −0.30) were significantly related to the expected liking of the plant-based burger; choosing a plant-based burger was mainly influenced by being flexitarian (B = 0.28) (all p < 0.05). This study provided valuable new insights in the anticipated emotional response to plant-based and meat burgers and identified potential emotional targets to encourage people to switch meat for plant-based alternatives. Future research should investigate whether (interventions to reinforce) anticipated food-evoked emotions impact actual food choice behaviour and liking of plant-based meat alternatives.

Evaluation of Inulin as a fat replacer in meat burger

Evaluation of Inulin as a fat replacer in meat burger

Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers.

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food.