Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties

Incorporating affordable, plant‐based alternatives into beef products presents challenges such as compromised quality, nutritional value, and consumer acceptance. This study evaluated the effects of rehydrated soy protein concentrate (SPC; 1:2 SPC‐to‐water ratio) at 0%, 10%, 15%, 20%, and 25% inclusion levels on the physicochemical, microbiological, textural, and sensory properties of beef patties. Patties were stored at 2°C ± 2°C for 7 days to assess stability. At SPC 25% , beef patties showed significantly higher pH (5.96), water‐holding capacity (80.70%), cooking yield (83.07%), and reduced diameter shrinkage (19.02%). Color analysis revealed higher lightness ( L * = 45.52), yellowness ( b * = 11.91), and lower redness ( a * = 12.36). Thiobarbituric acid reactive substances (TBARS) values were lower ( p < 0.05), while microbial counts were higher ( p < 0.05) in SPC patties on day 7. Sensory evaluation showed improved mouthfeel, juiciness, and tenderness, particularly in SPC 25% patties. Texture profile analysis confirmed reduced hardness (25.2 N) and gumminess (15.4 N). Overall, SPC‐enhanced patties offered better water retention, texture, and yield. These improvements, alongside extended oxidative stability, suggest SPC suitability as a functional meat replacer in products targeted at older or health‐conscious consumers.