Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives
Abstract Due to population growth and rising demand for sustainable proteins, plant-based meat analogs (PBMAs) have drawn attention as alternatives to traditional meat. This study compared nutritional and sensory properties of Hanwoo beef patties (HP) and PBMA patties (PP), analyzing proximate compo...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Nature
2026-04-01
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| Serier: | Food Science of Animal Resources |
| Fag: | |
| Online adgang: | https://doi.org/10.1007/s44463-025-00052-7 |
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