ArticleFood science of animal resources2023
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking.
Article in Food science of animal resources, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Integrated multi-omics analysis reveals breed-specific molecular and metabolic architectures of breast muscle in Cherry Valley, Muscovy, and mule ducks.Poultry science · 2026Article
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
- Exploring theJournal of animal science and technology · 2025Article
- Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins.Food chemistry: X · 2024Article
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Authors and funding
5 authors.
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Abstract
In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L*, CIE a*, and CIE b* were statistically different from those of beef after cooking (p<0.05). Moreover, the use of BP and CC induced "browning" after the cooking process, with no excessive yellow color. Therefore, based on the overall desirability in the color optimization using RSM, the combination of BP (1.32%) and CC (1.08%) with the highest overall desirability can be used to simulate the color change of beef in meat analogs.
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