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...

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Bibliographic Details

Published in:	Meat and Muscle Biology
Main Authors:	Anthony J. Tarpoff, Daniel U. Thomson, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Sydney B. Bigger, Travis O'Quinn
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2021-12-01
Subjects:	beef consumer ground beef ground beef alternatives palatability plant-based
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/12989/