Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef

Abstract

Objective: The objective of this study was to evaluate the physical attributes of three different plant-based, ground beef alternatives in comparison to ground beef of three different fat percentages. Study Description: Ground beef of three different fat percentages, a retail pea protein-based ground beef alternative, and a traditional soy-based ground beef alternative were obtained from retail stores (n = 15 lots/treatment). Samples from 15 lots of a foodservice soy protein-based ground beef alternative were obtained from a foodservice chain. All samples were fabricated into 0.25 lb patties assigned to one of four assays: color analysis, texture profile analysis, shear force, and pressed juice percentage. Results: When evaluating raw color, traditional ground beef alternative had the highest (P \u3c 0.05) a* value and were redder when compared to all other treatments, with retail ground beef alternative having the lowest (P \u3c 0.05) a* value. Traditional and retail ground beef alternative had the highest (P \u3c 0.05) a* value, while foodservice ground beef alternative, and 30% and 10% fat ground beef had the lowest (P \u3c 0.05) a* value for cooked surface color. For texture attributes, retail and foodservice ground beef alternatives had lower (P \u3c 0.05) values for cohesiveness, gumminess, hardness, and chewiness, as well as higher (P \u3c 0.05) values for springiness, than all other treatments evaluated. For shear force, the three ground beef alternatives were more tender (P \u3c 0.05) than all three ground beef treatments, with foodservice and retail ground beef alternatives being more tender (P \u3c 0.05) than all treatments. The three ground beef treatments had greater (P \u3c 0.05) pressed juice percentage values than all ground beef alternatives, indicating the ground beef was juicier than any of the ground beef alternatives evaluated. The Bottom Line: While the ground beef alternative products attempt to mimic ground beef, they provide very different color, texture, tenderness, and cooking characteristics than traditional ground beef