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

Journal ArticleOPEN ACCESS

Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages

Davis S
Harr K
Bigger S
et al.

Kansas Agricultural Experiment Station Research Reports (2021) 7(1)

DOI: 10.4148/2378-5977.8036

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Abstract

… It is interesting to note the panel did not detect the … ground beef patty texture, or the TPA results are not representative of consumer preference. Objective color analysis of ground beef is …

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APA

Davis, S. G., Harr, K. M., Bigger, S. B., Thomson, D. U., Chao, M. D., Vipham, J. L., … O’Quinn, T. G. (2021). Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages. Kansas Agricultural Experiment Station Research Reports, 7(1). https://doi.org/10.4148/2378-5977.8036

Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages

Abstract

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