Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios
The objective of this study was to evaluate the palatability of 3 plant-based ground beef alternatives (GBA) in comparison to ground beef under real-world hamburger and taco scenarios. The 3 plant-based GBA alternatives used represented a modern GBA sold at retail (RGBA), a modern GBA sold in foodse...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2024-01-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/16904/ |
| _version_ | 1797222157208518656 |
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| author | Erin Beyer Jessie Vipham Katie R. Lybarger Kaylee J. Farmer Lane A. Egger Michael Chao Morgan Zumbaugh Travis O'Quinn |
| author_facet | Erin Beyer Jessie Vipham Katie R. Lybarger Kaylee J. Farmer Lane A. Egger Michael Chao Morgan Zumbaugh Travis O'Quinn |
| author_sort | Erin Beyer |
| collection | DOAJ |
| description | The objective of this study was to evaluate the palatability of 3 plant-based ground beef alternatives (GBA) in comparison to ground beef under real-world hamburger and taco scenarios. The 3 plant-based GBA alternatives used represented a modern GBA sold at retail (RGBA), a modern GBA sold in foodservice (FGBA), and a traditional soy-based GBA (TGBA). Additionally, 80% lean ground beef was evaluated. Consumers (N=240; n=120 per panel type) evaluated samples for juiciness, tenderness, texture, beef flavor, overall flavor, overall liking, purchase intent,and purchase price and rated traits as either acceptable or unacceptable. For hamburger panels, consumers were served samples on buns and were given the option to add cheese, lettuce, pickles, ketchup, and/or mustard. For taco panels, samples were seasoned with a taco seasoning blend and served on flour tortillas, with consumers given the option to add cheese, lettuce, and/or tomatoes. In both scenarios, ground beef was rated higher (P<0.05) by consumers for juiciness, texture liking, overall flavor liking, beef flavor liking, overall liking, purchase intent, and price willing to be paid than all 3 GBA but was rated similar (P>0.05) for tenderness to FGBA and RGBA. Additionally, a higher (P<0.05) percentage of ground beef samples were rated acceptable overall and for flavor characteristics than all 3 GBA. Few differences were found between FGBA and RGBA for any palatability characteristics evaluated. TGBA was rated lower (P<0.05) than all other treatments for all palatability traits for taco panels and was similar (P>0.05) to only RGBA for beef flavor and overall flavor liking within hamburger panels. These results indicate that GBA currently available to consumers do not have improved palatability characteristics when used as an ingredient in a taco or hamburger scenario. |
| first_indexed | 2024-04-24T13:16:52Z |
| format | Article |
| id | doaj.art-1fd314769275459f8c46b4c9b4d205ed |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:16:52Z |
| publishDate | 2024-01-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-1fd314769275459f8c46b4c9b4d205ed2024-04-04T17:16:55ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2024-01-018110.22175/mmb.16904Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating ScenariosErin Beyer0Jessie Vipham1Katie R. Lybarger2Kaylee J. Farmer3Lane A. Egger4Michael Chao5Morgan Zumbaugh6Travis O'Quinn7North Dakota State UniversityKansas StateAnimal Sciences and Industry, Kansas State UniversityAnimal Sciences and Industry, Kansas StateAnimal Sciences and Industry, Kansas State UniversityAnimal Sciences and Industry, Kansas State UniversityKansas StateN/aThe objective of this study was to evaluate the palatability of 3 plant-based ground beef alternatives (GBA) in comparison to ground beef under real-world hamburger and taco scenarios. The 3 plant-based GBA alternatives used represented a modern GBA sold at retail (RGBA), a modern GBA sold in foodservice (FGBA), and a traditional soy-based GBA (TGBA). Additionally, 80% lean ground beef was evaluated. Consumers (N=240; n=120 per panel type) evaluated samples for juiciness, tenderness, texture, beef flavor, overall flavor, overall liking, purchase intent,and purchase price and rated traits as either acceptable or unacceptable. For hamburger panels, consumers were served samples on buns and were given the option to add cheese, lettuce, pickles, ketchup, and/or mustard. For taco panels, samples were seasoned with a taco seasoning blend and served on flour tortillas, with consumers given the option to add cheese, lettuce, and/or tomatoes. In both scenarios, ground beef was rated higher (P<0.05) by consumers for juiciness, texture liking, overall flavor liking, beef flavor liking, overall liking, purchase intent, and price willing to be paid than all 3 GBA but was rated similar (P>0.05) for tenderness to FGBA and RGBA. Additionally, a higher (P<0.05) percentage of ground beef samples were rated acceptable overall and for flavor characteristics than all 3 GBA. Few differences were found between FGBA and RGBA for any palatability characteristics evaluated. TGBA was rated lower (P<0.05) than all other treatments for all palatability traits for taco panels and was similar (P>0.05) to only RGBA for beef flavor and overall flavor liking within hamburger panels. These results indicate that GBA currently available to consumers do not have improved palatability characteristics when used as an ingredient in a taco or hamburger scenario.https://www.iastatedigitalpress.com/mmb/article/id/16904/beefground beefconsumerplant-basedground beef alternativepalatability |
| spellingShingle | Erin Beyer Jessie Vipham Katie R. Lybarger Kaylee J. Farmer Lane A. Egger Michael Chao Morgan Zumbaugh Travis O'Quinn Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios Meat and Muscle Biology beef ground beef consumer plant-based ground beef alternative palatability |
| title | Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios |
| title_full | Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios |
| title_fullStr | Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios |
| title_full_unstemmed | Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios |
| title_short | Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios |
| title_sort | consumer evaluation of plant based ground beef alternatives in real world eating scenarios |
| topic | beef ground beef consumer plant-based ground beef alternative palatability |
| url | https://www.iastatedigitalpress.com/mmb/article/id/16904/ |
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