Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties.

Zuo Song, Joseph P Kerry, Rahel Suchintita Das, Brijesh K Tiwari, Antonia Santos, Ruth M Hamill

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Zuo SongTeagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.ORCID 0009-0007-3522-1347

Joseph P KerryFood Packaging and Material Sciences Group, School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland.

Rahel Suchintita DasTeagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.

Brijesh K TiwariTeagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.ORCID 0000-0002-4834-6831

Antonia SantosTeagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.

Ruth M HamillTeagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.

Funding

Government of Ireland 2019PROG702

6 · The paper itself

Abstract

Hybrid plant and meat (HPM) products, in which a portion of meat is substituted with alternative plant protein-containing ingredients, offer a promising option for flexitarian consumers seeking to increase plant protein consumption while continuing to enjoy the sensory qualities of meat products. This study evaluated the effects of faba bean protein (FBP), pea protein (PP), and rice protein (RP) ingredients at a 12.5% meat protein substitution level, under varying pre-hydration conditions and, subsequently, on the technological properties of hybrid plant/beef patties (HPBP). Colour measurements indicated that plant protein ingredient addition to HPBP resulted in increased lightness (

Indexed as

alternative plant proteinhybrid formulationtexturewater-holding capacity

Identifiers

PMID40941074

DOI10.3390/foods14172957

PMCPMC12428374

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.