Pos-Opening Quality and Oxidative Stability of Plant-Based Meat Alternatives During Refrigerated Storage: A Comparison with Conventional Meat Products

This study evaluated changes in physicochemical properties, oxidative stability, colour, and texture of commercially available plant-based meat alternatives (PBMAs) and their meat counterparts during consumer-relevant post-opening refrigerated storage. Four product categories (salami, bacon, kabanos sausages, and frankfurters), each represented by a plant-based alternative and its corresponding conventional meat product, were analysed immediately after package opening and after 7 days of refrigerated storage (4 ± 1 °C). Physicochemical parameters (pH, oxidation–reduction potential, water activity), colour, cutting force, thiobarbituric acid reactive substances (TBARS), and ABTS radical-scavenging activity were determined. Frankfurters were additionally evaluated before and after heating. Storage-related quality changes depended primarily on product category rather than product origin. Plant-based salami and bacon showed substantially greater lipid oxidation than meat products, whereas kabanos sausages exhibited comparable oxidative stability. Plant-based kabanos maintained more stable colour and texture during storage, while frankfurters displayed formulation- and heating-dependent responses. Cluster analysis confirmed that quality characteristics were product-specific and did not consistently separate plant-based from meat products. PBMAs cannot be considered a homogeneous food category with respect to post-opening quality. Product-specific evaluation is therefore essential when assessing the dietetic value, storage stability, and practical suitability of PBMAs.