Meat Science Commons^™

2024 Cattlemen's Day Full Report

Kansas Agricultural Experiment Station Research Reports

This report includes research conducted in 2023 on beef cattle management, nutrition, and meat science conducted at Kansas State University. Specific topics include effects of prescribed burning and grazing in the Flint Hills, managing livestock pests with prescribed range burning, feeding techniques and methods in feedlots, nutrition supplements for improved health management, and beef thawing methods and consumer palatability preferences.

The Effects Of Thawing Method On Consumer Palatability Ratings Of Beef Strip Loin Steaks, Stephanie L. Witberler, Lindsey K. Decker, Erin S. Beyer, Morgan D. Zumbaugh, Michael D. Chao, Jessie L. Vipham, Travis G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine palatability differences in beef strip loin steaks among various U.S. Department of Agriculture approved thawing methods and those commonly utilized by consumers.

Study Description:Paired Low Choice beef strip loins (n=15) were collected and fabricated into six sections, each section was fabricated into 1-in steaks and assigned one of six thawing methods including: countertop, cook from frozen, cold water, hot water, microwave, and refrigerator. Steaks were cooked to an internal peak temperature of 160°F and consumers were given samples which they evaluated for juiciness, tenderness, flavor liking, overall liking, …

A Novel Approach Of Using Electrostatic Field To Reduce Thawing Time And Improve Frozen Beef Quality, Grace E. Corrette, Haley J. Jeneske, Sara R. Hene, Linnea A. Rimmer, Larissa A. Koulicoff, Morgan D. Zumbaugh, Travis G. O'Quinn, Scott J. Eilert, Bret Flanders, Michael D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate the impact of applying an electrostatic field (EF) on thawing characteristics, such as thawing speed and purge loss, as well as its impact on quality attributes during subsequent aging and retail display of beef.

Study Description:Striploins from both sides of USDA Choice carcasses (n = 12) were collected and portioned into four equal parts (n = 48). Portions were vacuum packaged and frozen at -40°F for 14 days and randomly assigned to one of four EF thawing treatments: 0 kV (control), 2.5 kV (EF-2.5), 5 kV (EF-5), and 10 kV …

The Effects Of Thawing Methods On Trained Sensory Evaluation Of Beef Palatability Traits And Instrumental Measurements Of Quality, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:Using beef strip loins steaks, evaluate six common thawing methods and assess the quality attributes through a trained panelist evaluation and an array of instrumental quality measures.

Study Description:Paired Low Choice strip loins (n = 15) were collected from a beef packing facility. The paired loins were fabricated into 1-in steaks and blocked into six blocks of four steaks. Each block was assigned a different thawing method, and each steak within the block a test, then aged 21 days and frozen. Thaw methods consisted of the four USDA-approved thaw methods: refrigerator (REF), cold water (CW), microwave (MIC), cooking …

Evaluation Of Thawing Curves Of Beef Strip Loin Steaks Using Various Thawing Methods, Lauren M. Frink, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate and determine thaw rate and time of strip steaks thawed using methods that are recommended by the U.S. Department of Agriculture and those commonly used by consumers.

Study Description:Strip steaks collected from a beef packing facility were randomly assigned a thaw method. Initially, steaks were vacuum packaged and then frozen at -40°F until thawed. Two thawing methods were USDA-approved: thawing in a refrigerator (REF) and in cold water (CW); while the other two methods evaluated are commonly used by consumers: thawing on the countertop (CT) and in hot water (HW). …

Consumer Color And Discoloration Thresholds For Purchase Of Retail Ground Beef When Evaluating Packages Of A Single Day Of Display, K. R. Lybarger, E. S. Beyer, K. J. Farmer, L. A. Egger, L. N. Drey, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:This study utilized a simulated retail display to investigate the impact of ground beef color and discoloration on consumer purchase intent, while identifying the best objective measurements to predict consumer preferences of ground beef on the same day of retail display.

Study Description:For this study, 180 1-lb 80% lean/20% fat ground beef loaves were assigned to a specific day of retail display (day 0–9). Consumers (n= 318) and trained descriptive panelists assessed ground beef samples, with a single day of display evaluated per consumer group. Spectral data andL*(lightness),a* (redness), andb* (yellowness) …

Change In Myoglobin Denaturation Among Three Degrees Of Doneness Of Three Muscles, E. S. Beyer, K. J. Farmer, E. G. Kidwell, S. G. Davis, K. M. Harr, K. R. Lybarger, L. A. Egger, M. D. Chao, M. D. Zumbaugh, J. L. Vipham, M. C. Hunt, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the changes in myoglobin denaturation through cooking three different muscles to medium rare, medium, or well-done degrees of doneness.

Study Description:Strip loins (n= 12) and top butts (n= 12) were used to evaluate the physiochemical properties of thelongissimus dorsi, biceps femoris,andgluteus mediusfor three degrees of doneness (DOD; medium rare, medium, and well-done).

The Bottom Line:As expected, the myoglobin denaturation percentage increased with increasing DOD and behaved similarly to changes in the a* values. This research gives more insight into the impacts of cooking …

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: …

Determination Of Consumer Color And Discoloration Thresholds For Purchase Of Retail Ground Beef When Evaluating Multiple Days Of Display Simultaneously, K. R. Lybarger, E. S. Beyer, K. J. Farmer, L. A. Egger, L. N. Drey, 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 identify the threshold for color and discoloration for consumers to purchase ground beef in a simulated retail display and to determine the best objective measurement to predict consumer purchase intent.

Study Description:For this study, 180 1-lb 80% lean/20% fat ground beef packages were assigned to a day of retail display (day 0–9). Consumers (n = 216) and trained descriptive panelists evaluated ground beef samples from each day of display simultaneously. InstrumentalL*(lightness), a*(redness),andb*(yellowness) values were collected, and spectral data were recorded. Logistic and simple …

Assessment Of Kansas Beef Producers’ Perception And Knowledge Level Of Business-To-Consumer Marketing, K. R. Lybarger, J. Kwon, G. Ibendahl, Y. Teng-Vaughan, D. Kehler, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to assess the perception and knowledge level of Kansas beef producers regarding business-to-consumer marketing.

Study Description:A digital survey was created to assess the perception and knowledge level of business-to-consumer (B2C) marketing of Kansas beef producers. The survey was disseminated to Kansas beef producers utilizing the Shop Kansas Farms online social networking group.

Results:Results from this study showed that 25.5% of beef producer respondents (n = 41) raise another species in addition to beef. It was found that 50.0% of survey respondents sold 20 or fewer head of finished beef cattle in …

Evaluating The Effect Of Accelerated Aging At Different Temperature And Time Points On Beef Quality And Enzyme Activity Of Lower Quality Beef Cuts, H. Jeneske, C. K. Chun, S. Hene, L. A. Koulicoff, H. Aufdemberge, J. L. Vipham, T. G. O'Quinn, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:This study aimed to explore the effects of four accelerated aging (AA) methods at different temperature and time points on meat quality and enzymatic activity of two lower quality beef cuts.

Study Description:Shoulder clod and top round were collected from 10 U.S. Department of Agriculture choice beef carcasses, fabricated into steaks, and assigned to one of six treatments: 3 days postmortem (control), cooler aged for 21 days, AA 120°F for 2 h, AA 120°F for 3 h, AA 130°F for 2 h, and AA 130°F for 3 h. Yield was calculated based on loss during AA and cooking …

Consumer Sensory Evaluation Of The Impact Of Bone-In Versus Boneless Cuts On Beef Palatability, K. J. Farmer, E. S. Beyer, S. G. Davis, K. M. Harr, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine palatability traits of beef cuts of differing bone status and quality grade.

Study Description:Paired (n = 12 pairs; 24 total/cut/grade) boneless and bone-in ribeye rolls, and short loins were procured. Short loins were fabricated into boneless strip loins with corresponding bone-in tenderloins or bone-in strip loins with boneless tenderloins. Post aging, subprimal cuts were fabricated into steaks that were randomly selected for further analysis. Consumer sensory panelists (n = 144) were recruited from Manhattan, KS, and the surrounding area and paid for their participation in the study. Panels were conducted …

Evaluation Of Kansas Beef Consumers’ Awareness And Understanding Of Business-To-Consumer Marketing, L. K. Decker, K. R. Lybarger, J. Kwon, G. Ibendahl, Y. Teng-Vaughan, D. Kehler, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of the study was to determine the understanding and knowledge level of consumers purchasing beef in a business-to-consumer (B2C) format within Kansas.

Study Description:A digital survey was created to evaluate consumers’ familiarity and satisfaction of buying beef in a B2C format. The survey was made available for a two-week period to consumers utilizing the Shop Kansas Farms online social media group.

Results:Results of the survey showed 93% of consumers (n = 174) reported having previously purchased beef products from a local producer or locker. Of these, 63.1% reported that their most recent purchase was their …

Effects Of Adding Egg Powder From Hens Immunized Against Phospholipase Α2 On Ground Striploin Shelf Life, C. Velasco Ayala, L. A. Koulicoff, C. K. Chun, T. G. O'Quinn, E. Boyle, M. Richards, C. K. Jones, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:The present study investigated the effect of incorporating three different levels of dried egg powder (EP) containing antiphospholipase α2 (aPLA2) on lipid oxidation and discoloration for its potential to extend ground striploin shelf life.

Study Description:U.S. Department of Agriculture choice striploins from ten beef carcasses were used. Impacts on beef discoloration, L* (lightness), a* (redness), and b* (yellowness) parameters, and lipid oxidation over a 7-day display period were studied. The fatty acid and phospholipid profiles of the beef patties were also examined.

Results:The EP was confirmed to contain active aPLA2. As expected, a* and b* values decreased …

Establishing Spoilage Thresholds Of Ground Beef In A Traditional Retail Case Scenario, G. E. Corrette, E. S. Beyer, E. A. Mendez, V. Hay, T. G. O'Quinn, M. D. Chao, J. L. Vipham

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine spoilage in fresh ground beef and the perception of consumers regarding alteration of sensory characteristics, as well as the acceptability at different days of shelf-life.

Study Description:Ground beef loaves (n= 84) of 80% lean, 20% fat composition and aerobically packaged were stored in a simulated refrigerated retail case for 6 days. Consumers evaluated visual color, odor, touch, and taste. Instrumental color, lipid oxidation, aerobic plate count, andEnterobacteriaceaecount were determined.

The Bottom Line:In this study, color was shown to be the important product characteristic of spoilage to …

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 …

Evaluation Of Bovine Myosin Heavy Chain Isoforms And Muscle Fiber Cross-Sectional Area On The Eating Quality Of 11 Different Beef Muscles, S. Hene, H. Ness, E. Verrill, P. A. Hammond, C. K. Chun, T. G. O'Quinn, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to investigate the contribution of muscle fiber type and size on the eating quality of 11 different beef muscles.

Study Description:Eleven different beef muscles were utilized from two separate studies. In study 1, shoulder clod, flank, knuckle, mock tender, top sirloin butt, brisket, eye of round, and ribeye were collected from 10 U.S. Department of Agriculture choice carcasses (n = 80), and each muscle was fabricated into steaks at 2 days postmortem. In study 2, strip loin, tri-tip, and heel were collected from 10 USDA low choice carcasses (n = 30). Myofibrillar …

2023 Cattlemen’S Day Full Report, Liz Boyle

Kansas Agricultural Experiment Station Research Reports

This report includes research conducted in 2022 on beef cattle management, reproduction, nutrition, and meat science conducted at Kansas State University.

Exploring The Potential Effect Of Phospholipase A2 Antibody To Extend Beef Shelf-Life In A Beef Liposome Model System, C. K. Chun, R. Welti, M. Roth, M. P. Richards, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to utilize a beef liposome model system to investigate if phospholipase-A₂antibody (aPLA2) can be used to inhibit phospholipase-A₂(PLA2) activity to potentially improve beef shelf-life.

Study Description:Phospholipids (PL) from 10 U.S. Department of Agriculture choice beef striploin steaks were extracted and split into six treatments: PL (25 mg of PL); aPLA10 (PL + 25 µg of aPLA2); aPLA20 (PL + 50 µg of aPLA2); PLA2 (PL + 10 µg of PLA2); PLA2+aPLA10 (PL + PLA2 + aPLA10); and PLA2+aPLA20 (PL + PLA2 + aPLA20). The model system was under …

Native Beef Collagenase Mmp-9 May Contribute To Tenderness Improvement By Degrading Connective Tissues In Extended Aged Beef, L. A. Koulicoff, A. A. Welter, P. A. Hammond, C. K. Chun, T. G. O'Quinn, G. Magnin-Bissel, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:Collagen is one of the main components in the connective tissue (CT) and contributes to background toughness in beef. It is known that in living animals, collagen can be degraded and remodeled by collagenase matrix metalloproteinases (MMP); however, it is unclear if collagenase MMP can impact CT texture during postmortem aging of beef. Therefore, this study aimed to understand how collagenase MMP activity may impact postmortem connective tissue degradation in beef in three different cuts and four different aging periods.

Study Description:Beef boneless striploin, top sirloin butt, and heel were acquired from 10 U.S. Department of Agriculture high …

Changes In The Perception Of Ground Beef Quality As A Result Of Primal Labeling, L. A. Egger, K. M. Harr, E. S. Beyer, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effect of providing primal source information to consumers prior to consumption on palatability ratings of ground beef from the same source.

Study Description:Ground beef chubs that were 80% lean and 20% fat (n = 15) were used for testing. Samples were served to consumers as 0.25 lb patties that were cooked internally to 160°F. Consumers were asked to evaluate and assess different palatability traits and evaluated samples identified as ground chuck, ground round, ground sirloin, and store ground along with a sample that offered no information.

Bottom Line:Based …

Impact Of Disclosing Labeling Information On Consumer Sensory Evaluation Of Ground Beef From A Similar Source, K. M. Harr, E. S. Beyer, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effect of providing labeling information prior to evaluation on consumers’ palatability ratings of ground beef from a similar source.

Study Description:Ground beef (80% lean/20% fat) from a similar source was obtained and fabricated into 0.25 lb patties. Patties were fed to consumers who evaluated each sample for different palatability traits. Consumers (n = 105) were informed about the labeling information of each sample prior to evaluation. Labels utilized: all natural, animal raised without added antibiotics (WA), animal raised without added hormones (WH), fresh never frozen (FNF), grass-fed, locally sourced, …

Impact Of Disclosing Fat Content On Consumer Sensory Evaluation Of Ground Beef From A Similar Source, K. R. Lybarger, K. M. Harr, E. S. Beyer, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the impact of providing consumers with information regarding the fat content of ground beef on the consumer’s eating experience.

Study Description:Ground beef chubs that were 80% lean/20% fat (n= 15/panel type) were obtained, and 0.25-lb patties were fabricated from the chubs. Chubs were assigned randomly to panels. Panelists received samples labeled as the following: 90% lean/10% fat (90/10), 80% lean/20% fat (80/20), 73% lean/27% fat (73/27), lean, extra lean, and one sample with no information given (NONE). Samples were evaluated by consumers (n = 105), who were provided information …

An Investigation On The Influence Of Various Biochemical Tenderness Factors On Eight Different Bovine Muscles, P. A. Hammond, C. K. Chun, W. Wu, A. A. Welter, T. G. O'Quinn, G. Magnin-Bissel, E. Geisbrecht, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:Beef tenderness is a complex palatability trait with many tenderness-contributing components. The objective of this study is to understand the relative contribution of each tenderness component to eight different beef muscles.

Study Description:Top sirloin butt, ribeye, brisket, flank, knuckle, eye of round, mock tender, and shoulder clod were collected from 10 U.S. Department of Agriculture high choice beef carcasses and assigned to a 2- or 21-day aging period (n = 160). Protein degradation, collagen content, mature collagen crosslink density, intramuscular lipid content, pH, shear force, and trained sensory panel analysis were determined. A Pearson correlation analysis was used …

Changes In The Perception Of Ground Beef Quality As A Result Of Price Per Pound Labeling, E. S. Beyer, K. M. Harr, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effect of perceived palatability on ground beef patties by providing consumers with differing price per pound labels.

Study Description:Ground beef chubs (n = 15)of 80% lean/20% fat composition were used for all samples. Patties were formed 11 days after processing into 0.25 lb patties using a commercial patty former.

Samples were cooked to 160°F and served to consumers to determine different quality attributes. Consumers were given the following prices for each sample: Ultra-High - $6.25/lb; High - $5.00/lb; Medium - $3.75/lb; Low - $2.50/lb; Ultra-Low - $1.25/lb or …

Trained Sensory Panel Evaluation Of The Impact Of Bone-In Versus Boneless Cuts On Beef Palatability, K. J. Farmer, E. S. Beyer, S. G. Davis, K. M. Harr, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine palatability traits of beef cuts of differing bone status and quality grade.

Study Description:Paired (n = 12 pairs; 24 total/cut/grade) boneless ribeye rolls, export ribs, and short loins were procured. Short loins were fabricated into boneless strip loins with corresponding bone-in tenderloins, or bone-in strip loins with boneless tenderloins. Post-aging, subprimals were fabricated into steaks that were randomly selected for further analysis. A total of 18 trained sensory panels were conducted at the Kansas State University Meat Science Sensory Lab to determine differences in palatability traits.

Results:In totality, bone …

Investigating The Contribution Of Mature Collagen Crosslinks To Cooked Meat Toughness Using A Stewed Beef Shank Model, W. Wu, A. A. Welter, C. K. Chun, T. G. O'Quinn, G. Magnin-Bissel, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective: The objective of this study was to investigate mature collagen crosslink densities and their relationship to connective tissue texture using a stewed beef shank model.

Study Description:Connective tissue texture, Warner-Bratzler shear force, and collagen content and characteristics were measured for six different beef shank cuts from eight U.S. Department of Agriculture Low Choice beef carcasses (n = 48).

Results: Deep digital flexor from the foreshankhad the toughest connective tissue texture, greatest Warner-Bratzler shear force value, most cooked collagen content, one of the greatest insoluble collagen percentages, as well as greatest raw and cooked pyridinoline densities …

Consumer Sensory Evaluation Of Plant-Based Ground Beef Alternatives In Comparison To Ground Beef Of Various Fat Percentages, S. G. Davis, K. M. Harr, S. B. Bigger, D. U. Thomson, M. D. Chao, J. L. Vipham, M. D. Apley, D. A. Blasi, S. M. Ensley, M. D. Haub, M. D. Miesner, A. J. Tarpoff, K C. Olson, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine if current plant-based protein ground beef alternatives offer similar palatability characteristics to ground beef patties of varying fat percentages.

Study Description:Fifteen different production lots (n= 15/fat level) of 3 lb ground beef chubs of three different fat levels (10%, 20%, and 30%) were collected from retail markets in the Manhattan, KS, area. Additionally, alternative products including a soy and potato protein-based foodservice ground beef alternative, a pea protein-based retail ground beef alternative, and a traditional soy protein-based ground beef alternative, (n = 15 production lots/product) currently available through commercial …

Comparison Of The Antifungal Efficacy Of Everwild And Citrus Extracts Challenged Against Aspergillus Flavus In Semi-Moist Pet Treats, Samuel Kiprotich, Janak Dhakal, Cynthia Rasmussen, Charles G. Aldrich

Kansas Agricultural Experiment Station Research Reports

There are increasing requests by pet owners to pet food manufacturers to formulate diets with fewer synthetic additives in favor of more ‘natural’ and sustainably sourced substitutes. Pet owners believe that natural alternatives are healthier and offer longevity to their pets. Therefore, the objective of this study was to investigate and compare the antifungal efficacy of two natural products, fermented whey protein (EverWild; EV) and citrus extract essential oil, when challenged againstAspergillus flavusinoculated in semi-moist pet treats. Semi-moist treats generally contain moisture levels of 20–30%, which is ideal for mold proliferation. The experiment was completely randomized in design. …

Comparison Of The Physical Attributes Of Plant-Based Ground Beef Alternatives To Ground Beef, K. M. Harr, S. G. Davis, S. B. Bigger, D. U. Thomson, M. D. Chao, J. L. Vipham, M. D. Apley, S. M. Ensley, M. D. Haub, M. D. Miesner, A. J. Tarpoff, K C. Olson, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate the physical attributes of three different plant-based, ground beef alternatives in comparison to ground beef of three different fat percentages.

Study Description:Ground beef of three different fat percentages, a retail pea protein-based ground beef alternative, and a traditional soy-based ground beef alternative were obtained from retail stores (n=15 lots/treatment). Samples from 15 lots of a foodservice soy protein-based ground beef alternative were obtained from a foodservice chain. All samples were fabricated into 0.25 lb patties assigned to one of four assays: color analysis, texture profile analysis, shear force, …