ArticleFood science of animal resources2021
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork.
Article in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
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Who cites it
36 citing papers in PubMed.
- The meatball matchup: Plant vs. animal proteins on campus.Food research international (Ottawa, Ont.) · 2026Article
- Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications.Foods (Basel, Switzerland) · 2026Article
- 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives.NPJ science of food · 2026Article
- Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives.Food science of animal resources · 2026Article
- Physicochemical Properties and Fatty Acid Profiling of Texturized Pea Protein Patties Partially Replaced with Chia Seed Powder During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- From Vegetable Waste to By-Product: Rheological Analysis of a Potential High-Protein Vegetable Burger.Gels (Basel, Switzerland) · 2025Article
- Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder.Food chemistry: X · 2025Article
- Comparative Analysis of the Nutritional and Sensory Profiles of Commercial Processed Meat Products Made from Beef and Plant-Based Protein.Nutrients · 2025Article
- Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives.Foods (Basel, Switzerland) · 2025Article
- Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers.Scientific reports · 2025Article
- Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?Foods (Basel, Switzerland) · 2025Article
- Replacing yellow maize with Illipe nut (Shorea stenoptera) improves growth performance and meat quality of porker pigs.Tropical animal health and production · 2024Article
- Effect of Pea Protein Isolate-Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs.Foods (Basel, Switzerland) · 2024Article
- Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning.Food science of animal resources · 2024Article
- Mimicking Mechanics: A Comparison of Meat and Meat Analogs.Foods (Basel, Switzerland) · 2024Review
- Advancements in plant based meat analogs enhancing sensory and nutritional attributes.NPJ science of food · 2024Review
- Article
- Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use.Foods (Basel, Switzerland) · 2024Article
- Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects.Foods (Basel, Switzerland) · 2023Review
- Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge.Ultrasonics sonochemistry · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
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Abstract
This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L*), and redness (a*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-cooking diameter patties were reduced significantly (p<0.05). However, the Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef were significantly higher than that of either pork or MA. The visible appearance of MA patties had more porous and loose structures before and after cooking. Consequently, based on sensory parameters, MA patties demonstrated the higher values for appearance and firmness, followed by beef and pork respectively, although the difference was not statistically significant. Therefore, the current study demonstrated that some physicochemical, textural, and sensory characteristics of beef and pork exhibited the most similarity to MA.
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