Influence of the addition of different origin sources of protein on meat products sensory acceptance

The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâte, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat …