Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues

Abstract

The present study was carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty. The study consisted of conducting two focus groups (n = 15), a pilot sensory evaluation, and a full consumer sensory study. The focus groups were asked about their consumption of beef patties, attitudes towards processed meat, attitudes towards negative aspects of red meat consumption, and attitudes towards tempeh consumption, as well as sensory perceptions of the cooked patties and their visual acceptance of raw patties. Focus group discussions suggested that there was a market for the product if consumers were informed of tempeh health benefits. Participants seemed more willing to choose how to balance their diet with an antioxidant source than buy a beef patty with added antioxidants. The focus group participants rated the visual attributes of raw patties from all treatments and it was found that the 20% tempeh and 30% tempeh patties were ranked lower (p < 0.05) than the others. Overall, the sensory experiments showed that the inclusion of 10% tempeh was the most acceptable level of addition. There were no significant (p > 0.05) differences between the control and 10% tempeh patties for overall acceptability or acceptance of flavor. However, 10% tempeh patties were found to be more tender and juicier than the control (p < 0.05). A proper knowledge and awareness of consumers about the benefits of tempeh could allow the development of beef containing tempeh products.

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

“…Consumer studies have shown that unlike meat-free products, hybrid beef burgers and pork sausages were not significantly different from the full-meat alternatives in terms of sensory attributes [ 114 ]. A replacement of beef with 10% tempeh resulted in a juicier and more tender patty than the full-meat control, and was similar in terms of overall acceptability and flavour [ 163 ]. Another consumer study conducted in the United States, Spain, and Mexico found that cookies made with 15% cricket flour replacement fared similar to the control in terms of appearance, colour, and aftertaste, and consumers in Spain and Mexico significantly preferred the 15% cricket flour cookie [ 164 ].…”

Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties

“…However, the addition of dry ingredients may directly affect tenderness, softness, and juiciness. Previous research reported that patties formulated with breadcrumbs and soy protein isolate were found to be chewier and less tender when compared to patties formulated with beef only [41,42]. The TE powder used in this research had 82.5% dry matter, and was thus a very dry ingredient.…”

Consumer Preferences and Acceptance of Meat Products

“…Consumer response to reformulated burger patties with ingredients that could improve healthfulness [4] is another topic area in this Special Issue. Taylor et al [4] tested various levels of tempeh inclusion (10%, 20%, and 30%) in beef patties.…”

“…Consumer response to reformulated burger patties with ingredients that could improve healthfulness [4] is another topic area in this Special Issue. Taylor et al [4] tested various levels of tempeh inclusion (10%, 20%, and 30%) in beef patties. Their sensory experiments revealed that beef patties could include up to 10% tempeh; however, consumers rated visual appearance lower, along with less flavor and overall acceptability when patties included 20% to 30% tempeh [4].…”

“…Five of the original research articles focused on the influence of postmortem factors, such an enhancement [ 2 , 3 ] or incorporation of non-meat ingredients [ 4 ], postmortem aging [ 5 ], and packaging [ 6 ] on consumer eating quality. Lees et al [ 2 ] assessed the impact of kiwifruit extract (actinidin) on consumer sensory outcomes for beef strip loin and outside flat.…”