Abstract

Objective:The objective of this study was to evaluate consumer preferences for palatability traits and consumer acceptability of three plant-based protein alternatives and ground beef in a taco application.

Study Description:Three commercially available plant-based ground beef alternative (GBA) treatments (n = 20) were selected based upon industry prevalence. The GBAs’ were identified as the most popular in the marketing sectors of foodservice (FGBA), retail (RGBA), and traditional (TGBA). One ground beef (80% lean; 20% fat) treatment (n = 20) was selected. Samples were crumbled into a skillet and cooked to a surface temperature of 180°F. Following cooking, a generic taco seasoning was added following manufacturer’s instruction. Samples were served on a flour tortilla with the opportunity to add cheese, lettuce, and tomatoes.

The Bottom Line:This research indicates consumers preferred ground beef to ground beef alternatives when used as a crumbled protein ingredient in tacos.Ground beef should be marketed as a distinct eating experience to consumers at foodservice and retail when plant-based ground beef alternatives are available in similar crumbled products.

Keywords: consumer, ground beef, ground beef alternatives

How to Cite:

Egger, L. A., Farmer, K. J., Beyer, E. S., Lybarger, K. R., Vipham, J. L., Zumbaugh, M. D., Chao, M. D. & O'Quinn, T. G., (2023) “Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Taco Application”, Kansas Agricultural Experiment Station Research Reports 9(1). doi: https://doi.org/10.4148/2378-5977.8426