ArticleJournal of food science2026
Innovative Development and Characterization of a Beef-Based High-Protein Snack: An Integrative Study of Physicochemical and Acoustic Properties, and Its Protein Quality.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
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7 authors.
Funding
Abstract
The current study assessed the possibility of developing a beef-based high-protein snack product, focusing on an integrative analytical approach that combines physicochemical and acoustic properties, as well as a comparative nutritional and protein quality advantage over starch-based controls. The results showed a significant (p < 0.05) increase in protein content from 34.45% to 41.6% with a corresponding increase in beef powder (BP) from 60% to 70%, respectively, which was more than seven times the protein content compared to the market-dominant potato chips. Texture analysis results revealed that hardness increases with the addition of BP, and there was no significant difference in hardness/crispiness and sound pressure levels between the market-dominant potato-based snack (C2) (2.39 N, 76.77 dB) and the 60%BP sample (3.10 N, 76.29 dB). Scanning electron micrographs showed that a 60%BP snack formed comparatively smaller, even pores, enhancing the crispiness, which is quite similar to the image results of C2. All essential amino acids (EAAs) increased significantly with increasing BP (from 60% to 70%), and so did the amino acid score (AAS), which was the same for essential amino acid index (EAAI), predicted biological value (p-BV), and predicted protein efficiency ratio (p-PER) values. The sample C2 showed the lowest EAA content, AAS values, and EAAIs, as well as mathematically negative p-BV and p-PER values. The results suggested that second-grade beef can be used to develop an innovative snack product with high protein quality and crispy textural properties. PRACTICAL APPLICATIONS: This study developed a beef-based snack that offers high-quality protein and essential amino acids, making it a healthier alternative to conventional crispy chips. These findings on how the addition of beef powder affects instrumental texture, acoustic texture, and microstructure provide insights for the development of an innovative, healthy snack with a consumer-preferred texture. The results emphasized that second-grade beef has a strong potential to emerge as a nutritious functional ingredient in the snack industry, contributing to improved global health. Additionally, the use of second-grade beef cuts offers a lower production cost and reduced meat waste, thereby improving the overall economic feasibility and sustainability of the snack and meat industries.
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