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<p>This study investigated the structural, cooking, and textural properties of beef and plant-based burger patties to identify factors governing meat-like behavior. Commercial and experimental plant-based burger patties were compared, and modified variants were developed by adjusting the particle size and content of textured vegetable protein (TVP) and by varying starch-based binders (potato starch, tapioca starch, and glutinous rice flour). Finer TVP particles increased cooking loss but improved internal uniformity, whereas higher TVP content enhanced network density and elasticity. Replacing potato starch with tapioca starch did not result in significant differences in the visual appearance, cooking loss, and texture profile of the patties. In contrast, glutinous rice flour, rich in amylopectin, increased cooking loss but produced a firmer texture upon cooling due to gel reorganization. Overall, TVP particle size, content, and binder type critically influenced the properties of plant-based burger patties. These findings provide mechanistic insights and formulation strategies for engineering next-generation plant-based burger patties having meat-like performance.</p>

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Engineering meat-like performance in plant-based burger patties: focusing on structural, cooking, and textural properties

  • 期刊论文

  • 发表日期：

    2025年12月2日

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  • Jung-Soo Lee,
  • Ji Sou Lyu,
  • Jaejoon Han

摘要

This study investigated the structural, cooking, and textural properties of beef and plant-based burger patties to identify factors governing meat-like behavior. Commercial and experimental plant-based burger patties were compared, and modified variants were developed by adjusting the particle size and content of textured vegetable protein (TVP) and by varying starch-based binders (potato starch, tapioca starch, and glutinous rice flour). Finer TVP particles increased cooking loss but improved internal uniformity, whereas higher TVP content enhanced network density and elasticity. Replacing potato starch with tapioca starch did not result in significant differences in the visual appearance, cooking loss, and texture profile of the patties. In contrast, glutinous rice flour, rich in amylopectin, increased cooking loss but produced a firmer texture upon cooling due to gel reorganization. Overall, TVP particle size, content, and binder type critically influenced the properties of plant-based burger patties. These findings provide mechanistic insights and formulation strategies for engineering next-generation plant-based burger patties having meat-like performance.