Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36 kg GB chubs of 3 different fat levels (10%, 20%, a...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/12989/ |