Consumer‐orientated development of hybrid beef burger and sausage analogues

Neville, Michelle; Tárrega, Amparo; Hewson, Louise; Foster, Tim

doi:10.1002/fsn3.466

Cited by 83 publications

(85 citation statements)

References 30 publications

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“…Hybrid meat analogues, meat products whereby a proportion of meat has been partially replaced by more sustainable protein sources, could bridge the gap between meat and meat-free products, providing convenience, and allowing consumers to continue using meat products as they conventionally would (Neville et al 2017 ). Hybrid sausages, hamburgers, and mince have already entered the Dutch food markets and have created a means whereby eating hybrid meat products gradually becomes more accessible (de Bakker and Dagevos 2012 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

et al. 2019

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The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colour, instrumental texture, cook loss, and sensory quality were investigated. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. Overall, the texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received the highest flavour and overall acceptability scores. Penalty-lift analysis of CATA terms identified the main drivers for liking as “moist looking”, “juicy”, “soft” and “crumbly and easy to cut”. Control samples were significantly more often associated than the other recipes to the term “hard”, a key driver for dislike and the least associated to “soft” and “crumbly and easy to cut”. Adding 15–30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality.

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Section: Introductionmentioning

confidence: 99%

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

et al. 2019

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“…This type of research also shows that the combination of the protein ingredient and the rest of the dish has a large impact on consumer responses (Elzerman, Hoek, Van Boekel, & Luning, 2011). Changes at the level of protein ingredients, interacting with bites, may include the development of hybrid products, such as beef burger and sausage analogues (Neville, Tarrega, Hewson, & Forster, 2017). Although these products may not be appreciated by "purists" who prefer authentic sources of either meat or environmentally-friendly proteins, such as lentils and seaweed, a hybrid meat product can be acceptable to consumers who are lowly involved with food (de Boer, Schösler, & Boersema, 2013).…”

Section: Consumersmentioning

confidence: 96%

The next protein transition

Aiking

Boer

2020

Trends in Food Science & Technology

219

136

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A B S T R A C TBackground: Meeting the UN Sustainable Development Goals requires a relatively rapid transition towards a circular economy. Therefore, a multidisciplinary perspective is required to sketch why a transition from diets based primarily on animal proteins towards diets based primarily on plant proteins products is extremely urgent for both food security and sustainability. Scope and approach: This review starts out by identifying ecological, economic and social aspects of sustainable food consumption. Subsequently, it is argued how protein supply is underlying and linking the top-3 of anthropogenic impacts based on the planetary boundaries concept, i.e. 1) biodiversity loss, 2) nitrogen cycle acceleration, and 3) carbon cycle acceleration (resulting in climate change). These environmental impacts associated with current Western food consumption need to be reduced urgently. In order to address the inefficiencies inherent to current dietary patterns, therefore, a ranked list of more sustainable options is proposed, based on their order of magnitude. Addressing consumers, industry, and governmental stakeholders plus cultural aspects, challenges and options are sketched. Key findings and conclusions: Clearly, a dietary transition from primarily animal towards plant protein products is required. Fortunately, new dietary guidelines are increasingly taking sustainability into account and the contours of a diet transition are slowly emerging.

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“…Insects were preferred as processed rather than as whole food (Videbaek and Grunert, 2017). According to Neville et al (2017) partial replacement of meat with soybean or mycoprotein based product is possible without adverse effects to sensory properties of beef burger steaks if the moisture and fat content of the products correspond to those of a whole meat product. However, to the authors' knowledge, a comprehensive study on acceptability of insects as ingredients of meat products does not exist.…”

Section: Discussionmentioning

confidence: 99%

A pilot study: consumer acceptability of Polish style cooked sausages containing house cricket flour

Keto¹,

Stefanski²,

Isokangas³

et al. 2018

SMST

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There is a growing interest on insects as food in Western countries. Currently, EU legislation limits the use of insects as food, however, new regulation coming to force in 2018 will clarify the situation. In the ScenoProt project funded by Strategic Research Council of Finnish Academy insects are considered as potential protein source for human consumption, and therefore, some food technological properties of insects are studied in the project. Scientific research has proven mealworm larvae and silkworm pupae originated protein fraction equal to meat protein in emulsion sausages. Generally, it is also of interest how unfractionated, chitin containing insect flour would affect the sensory properties of sausages. The objective of the present study was to investigate the consumer attitudes to Polish style sausages containing unfractionated house cricket (Acheta domesticus) flour. Lean and fatty meat was purchased from local supplier, and three different sets of smoked and cooked sausages were made. The basic recipe contained pork, water, house cricket flour, nitrite salt, and spices. Salt content of sausages was approx. 1.8%. In the first set 1/5, and in the second and third set approx. 1/6 of lean meat was replaced with house cricket flour. The fat content was approx. 12% in the first and 19–20% in the second and third set of sausages. The third set included ordinary Polish style sausage as a reference. Cooking loss of the sausages was acceptable, below 10%. Odor, texture and taste were evaluated by ordinary consumers (n=26) for the first, by media people (n=34) for the second, and by representatives of food industry (n=17) for the third set. Because of potential allergic reaction in shellfish sensitive people, the consumers were informed about the contents of the sausages. Consumer willingness to eat sausages again was recorded for the first and second set and free comments were collected for all the sets. The evaluation scale had five points (1=extremely negative, 5=extremely positive).Only in the first set the evaluations on odor, texture, and taste of the sausages averaged lower than 3. Even the willingness to eat sausages again was approx. 3. This may reflect the interest of the consumers towards food containing insects in general. The increased fat content in the second and third sets of sausages may be one factor responsible for increase in the valuation of the sensory parameters as Finnish consumers are used to the fat content of around 20 % in cooked sausages. In the third set the control sausages showed slightly higher acceptance for texture than the house cricket sausages. In free comments, dryness, dark colour, floury texture, and liver flavor were most often mentioned. In conclusion, consumers may accept non-fractionated house cricket flour as a sausage ingredient but its strong flavor may limit the level of inclusion or lead towards stronger, masking, spicing in the house cricket sausages.

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Consumer‐orientated development of hybrid beef burger and sausage analogues

Cited by 83 publications

References 30 publications

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

The next protein transition

A pilot study: consumer acceptability of Polish style cooked sausages containing house cricket flour

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