Page 62 - FoodFocusThailand No.230 May 2025

STRONG QC & QA

Table 1 Examples of hybrid meat products
Products Animal-derived ingredient Plant-based ingredient Product characteristics

Burger Pork Lentils, Chickpeas, Peas Improving oil and water retention results in enhanced
juiciness and a softer texture
Sausage Chicken Hempseed Improving emulsion stability, a softer texture, and reduced
cooking loss
Patties Beef Soybean Improving water retention, with reduced hardness and
chewiness
Nugget Chicken Pea Receiving the highest sensory scores in sensory evaluations

Source: Grasso & Goksen (2023)
plant proteins typically replace no more than 40% of the Subsequently, the panelists collaboratively define each attribute
animal-derived components. The amount of substitution to establish a clear and consistent understanding among all
depends on the type of plant-based ingredient used to assessors. Once the descriptors are well understood, panelists are
achieve desirable improvements in juiciness and overall trained to apply an intensity scale on a 10-point unstructured linear
texture. Descriptive sensory analysis plays a crucial role scale ranging from 1 to 10. A score of 1 represents very low intensity
in explaining the impact of alternative proteins on or barely perceptible levels of an attribute (e.g., extremely tender
consumer acceptance, particularly in terms of structural texture, very mild flavor or aroma). A score of 5 indicates moderate
and physical properties, which are comparable to intensity, clearly noticeable but not dominant. A score of 10 reflects
instrumental measurements. This method involves the highest intensity, where the attribute is extremely pronounced
a trained panel of approximately 8–12 assessors who (e.g., substantial texture or strong flavor). This type of sensory
undergo at least 20 hours of training to ensure an scale allows for a more precise and systematic differentiation
understanding of the defined sensory attributes before between product samples. Moreover, the collected data can be
testing the sample. statistically analyzed to compare differences across samples or be
The procedure for descriptive sensory evaluation used to guide product reformulation based on consumer
begins with the selection and training of panelists. In the preferences.
initial training session, panelists generate descriptive terms Descriptive sensory analysis is a vital tool for improving
relevant to the product. These descriptors ensure an formulations for hybrid meat products, enabling the texture and
accurate and reliable assessment of the sample’s flavor to closely resemble those of traditional meat products.
attributes. Common sensory characteristics of hybrid meat Moreover, it allows producers to precisely identify strengths,
products include fibrousness, firmness or hardness, weaknesses, and areas for development, ensuring that the
juiciness, elasticity, beany aroma, crumbliness, moistness, final product aligns with the expectations of future target
and tenderness. Examples of frequently used descriptors consumers.
in the sensory evaluation of hybrid meat products are
shown in Table 2.
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Table 2 Descriptive attributes for the hybrid burger product
Group Attribute Definition
Aroma Meaty The aroma associated with cooked meat, such as beef or pork
Caramelized The burnt sugar aroma resembles caramelization
Cereal The aroma of grains, flour, or raw flour
Texture Elasticity The ability of the product to return to its original shape after deformation
Crust The contrast between the outer surface and the interior texture
Interior firmness The density of the inner portion, from light to dense
Juiciness The perception of moisture released during the first 1–2 bites
Crumbliness The crumbling nature of the sample in the first 2–5 bites
Coarseness The size of the particles in the product ranges from fine to coarse
Chewiness The number of chews required before swallowing
Cohesiveness The ability of the product to hold together as a mass before swallowing
Final moistness The remaining moisture is perceived just before swallowing
Flavor Saltiness The intensity of the salty taste
Meaty The flavor associated with meat, such as beef or pork
Cereal The flavor of starch-based ingredients, such as flour, bread, or legumes
Aftertaste Clearance The ease or difficulty of swallowing the product completely
Oiliness A fatty, oily, smooth coating of the oral surfaces that remains after swallowing
Bitsiness Bitsy or gristle material remaining
Lingering flavors Any flavors that linger after swallowing, from weak to strong

Source: Chin et al. (2024)
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