Impact of high-pressure processing on technological properties of hybrid plant-beef patties

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dc.contributor.authorSong, Zuo
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorKamani, Mohammad Hassan
dc.contributor.authorRady, Ahmed
dc.contributor.authorMurphy, Eoin G.
dc.contributor.authorHamill, Ruth M.
dc.contributor.funderDepartment of Agriculture, Food and the Marine
dc.date.accessioned2026-05-27T08:50:05Z
dc.date.available2026-05-27T08:50:05Z
dc.date.issued2026-05-10
dc.description.abstractConsumer interest in hybrid meat/plant-based products is growing. Optimizing technological properties of these novel alternatives is an essential step to ensure products meet expectation to closely match the attributes of meat-based counterparts. This study investigated technological properties of four hybrid beef-plant-based patty (HBP) formulations at 30% plant-protein substitution for beef; faba bean protein/blend of pea and wheat protein (each in concentrate and texturized formats) modulated with high-pressure processing (HPP) treatment at 200 MPa or 500 MPa. Significant interactions between HPP treatment and plant-based formulation were observed for a range of product attributes including pH, water-holding capacity (WHC), colour, chewiness, springiness, and lipid oxidation. HBP exhibited higher lightness (L*) and yellowness (b*) compared to beef patties. Redness (a*) increased at 200 MPa but decreased at 500 MPa. Compared to beef patties, HBP showed reduced cooking loss and improved WHC, although WHC decreased at higher pressure. Both plant protein incorporation and HPP treatment reduced lipid oxidation in most formulations. Among all HBP, patties containing 30% faba bean protein 2 (F2) treated at 200 MPa had desirably technological functionality, while F2 treated at 500 MPa most closely matched the control – untreated beef patties. Overall, moderate HPP (200 MPa) enhanced the redness and textural properties of HBP, offering potential in new product development in this format.en
dc.description.sponsorshipThis research was funded by the Government of Ireland Department of Agriculture, Food and the Marine, under the U-Protein programme (2019PROG702) and a Walsh Scholarship (WS 2020223)
dc.description.versionPublished Version
dc.format.extent16
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid104612
dc.identifier.authororcidSong, Zuo
dc.identifier.authororcidKerry, Joseph P.
dc.identifier.authororcidKamani, Mohammad Hassan
dc.identifier.authororcidRady, Ahmed
dc.identifier.authororcidMurphy, Eoin G.
dc.identifier.authororcidHamill, Ruth M.
dc.identifier.citationSong, Z, Kerry, J P, Kamani, M H, Rady, A, Murphy, E G & Hamill, R M 2026, 'Impact of high-pressure processing on technological properties of hybrid plant-beef patties', Innovative Food Science and Emerging Technologies, vol. 111, 104612, pp. 1-16. https://doi.org/10.1016/j.ifset.2026.104612
dc.identifier.doi10.1016/j.ifset.2026.104612
dc.identifier.endpage16
dc.identifier.issn1466-8564
dc.identifier.journaltitleInnovative Food Science and Emerging Technologies
dc.identifier.otherRIS: urn:BDB9240CCF83ACB6B3BF719534DFF36F
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/18904
dc.identifier.volume111
dc.language.isoen
dc.publisherElsevier B.V.
dc.relation.urihttps://www.scopus.com/pages/publications/105038007095
dc.relation.urihttps://www.scopus.com/pages/publications/105038007095?origin=resultslist
dc.rights© 2026, the Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license ( http://creativecommons.org/licenses/by/4.0/ ).
dc.rights.accessrightsopen access
dc.rights.licensenameAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.statusPeer reviewed
dc.subjectBeef
dc.subjectBeef patties
dc.subjectFaba bean protein
dc.subjectFaba beans
dc.subjectFlexitarian
dc.subjectHeat treatment
dc.subjectNon-thermal processing
dc.subjectPlants (botany)
dc.subjectProduct development
dc.subjectTexture
dc.subjectTexturized plant protein
dc.subjectThermal processing (foods)
dc.subject[FoodNutritionalSciences]
dc.titleImpact of high-pressure processing on technological properties of hybrid plant-beef pattiesen
dc.typeArticle (peer-reviewed)
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