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Consumer Sensory Evaluation Of Ground Beef And Plant-Based Ground Beef Alternatives Used In A Taco Application, L. A. Egger, K. J. Farmer, E. S. Beyer, K. R. Lybarger, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn
Consumer Sensory Evaluation Of Ground Beef And Plant-Based Ground Beef Alternatives Used In A Taco Application, L. A. Egger, K. J. Farmer, E. S. Beyer, K. R. Lybarger, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective:The objective of this study was to evaluate consumer preferences for palatability traits and consumer acceptability of three plant-based protein alternatives and ground beef in a taco application.
Study Description:Three commercially available plant-based ground beef alternative (GBA) treatments (n = 20) were selected based upon industry prevalence. The GBAs’ were identified as the most popular in the marketing sectors of foodservice (FGBA), retail (RGBA), and traditional (TGBA). One ground beef (80% lean; 20% fat) treatment (n = 20) was selected. Samples were crumbled into a skillet and cooked to a surface temperature of 180°F. Following cooking, a generic …
Consumer Sensory Evaluation Of Ground Beef And Plant-Based Ground Beef Alternatives Used In A Hamburger Application, L. A. Egger, K. J. Farmer, E. S. Beyer, K. R. Lybarger, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn
Consumer Sensory Evaluation Of Ground Beef And Plant-Based Ground Beef Alternatives Used In A Hamburger Application, L. A. Egger, K. J. Farmer, E. S. Beyer, K. R. Lybarger, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective:The objective of this study was to evaluate the palatability traits and consumer acceptance of three plant-based ground beef alternatives in comparison to ground beef in a foodservice-like hamburger application.
Study Description:Three popular plant-based ground beef alternatives (GBA) and 80% lean, 20% fat composition ground beef chubs (n = 20) were selected for consumer analysis. Samples were cooked to an internal temperature of 160°F, plated on a bun and served to consumers with the opportunity to apply ketchup, mustard, cheese, lettuce, and pickles. Consumers evaluated the differences in palatability traits and purchase intent for the samples identified as: …