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Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties
Open accessAbstract
Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary flavors while reducing caloric and sodium content. A systematic comparison of two meat extenders, namely mushrooms and textured soy (TSP) in terms of physical and sensory characteristics, is presented herein. The physical properties of the samples suggested that the use of mushroom and TSP extender would perform statistically similar to an all‐meat control depending on the level of substitution. Hedonic sensory analysis showed meat extension using mushrooms yielded liking scores more similar to the all‐meat formulations than TSP in reduced sodium applications. The results of this research suggest that mushrooms have the potential to be successfully incorporated into reduced sodium meat products to provide a healthier product.
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“These findings reveal that maintaining a high sodium level in meat analogs is important for consumer acceptance in terms of flavor, although this may lower the nutritional quality of the final product.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [31]
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“Liking scores for flavor were slightly lower in both the 20% TSP patty and the all-beef patty with reduced sodium compared to the all-beef control with regular sodium level.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [31]
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“This suggests that substitution of beef with plant protein up to 30% can lead to acceptable liking scores as long as the sodium content remains unchanged.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [31]
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“A first hedonic test with 55 consumers showed no significant difference in overall liking scores for all formulations compared to the all-beef control.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [31]
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Metadata
- Authors
- Wong, K. M., Corradini, M. G., Autio, W., & Kinchla, A. J.
- Affiliations
- University of Massachusetts Amherst (US)
- Corresponding author
- Kinchla, Amanda J.
- Venue
- Food Science & Nutrition
- Publisher
- Wiley
- Published
- 2019-01-21
- Volume
- 7
- Issue
- 2
- Pages
- 506-518
- ISSN
- 2048-7177 (ISSN-L)
- PMC
- PMC6392865
- OpenAlex
- W2914747199
- Cited by
- 70
- References
- 44
- Citations by year
- 2026: 8 · 2025: 13 · 2024: 11 · 2023: 10 · 2022: 9 · 2021: 11 · 2020: 6 · 2019: 2
- FWCI
- 5.70
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- Food Science & Nutrition (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Informationszentrum Lebenswissenschaften (ZB MED) (submittedVersion, cc-by)
- Funders
- National Institute of Food and Agriculture
- U.S. Department of Agriculture
- University of Massachusetts (MAS00493)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Nursing › Nutrition and Dietetics › Sodium Intake and Health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- sodium reduction, meat extender, Agaricus bisporus, textured soy protein, beef patties, meat product formulation, sensory evaluation, physical properties, low-sodium meat products
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