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:	Soomin Oh, Da Young Lee, Dongwook Kim, Yousung Jung, Sun Jin Hur, Aera Jang
Format:	Artigo
Jezik:	Inglês
Izdano:	Springer Nature 2026-04-01
Serija:	Food Science of Animal Resources
Teme:	Hanwoo Plant-based meat analog Patty Nutrition Sensory characteristics
Online dostop:	https://doi.org/10.1007/s44463-025-00052-7
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