ArticleInternational journal of food science2026
Product Development and Consumer Evaluation of Beef-Cricket Hybrid Burgers.
Article in International 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.
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.
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.
Who cites it
1 citing paper in PubMed.
- Product Development and Consumer Evaluation of Beef-Cricket Hybrid Burgers.International journal of food science · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The need for sustainable protein alternatives has led to an exploration of edible insects as meat extenders. This study investigated the feasibility of reducing beef content in burgers by incorporating insect-based ingredients and examined the effect on physicochemical, techno-functional and sensory properties, as well as consumer acceptance and willingness to buy hybrid beef-insect products. Beef-insect hybrid burgers were developed by replacing 10%-40% of ground beef with a cricket-based ingredient formulated to approximate the protein and functional properties of beef. The physicochemical properties (colour, texture, moisture and cooking loss) were tested, and consumer preference testing was conducted with 67 participants. Data were analysed using ANOVA, nonparametric tests, and multiple linear regression. Replacement of beef up to 40% did not significantly affect texture, moisture, or cooking loss compared with the control beef-only burger. Colour differences were limited to the lightness (
Identifiers
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Registered trials
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.