Comparing the sensory properties of commercially available animal and plant‐based burgers

Abstract The number of plant‐based meat products on supermarket shelves around the world has grown in recent years however reproducing the sensory experience of eating meat remains a challenge. This study aims to evaluate the sensory gaps between animal and plant‐based meat products, specifically burger‐type products, from the Australian market. The sample set of 19 commercially available burgers comprises 8 animal‐based burgers prepared using beef, chicken, kangaroo, pork, or turkey and 11 high protein plant‐based burgers. Vegetable patties are beyond the scope of this study. A trained sensory panel ( n = 14) determined the major differences in aroma, texture, flavor, and aftertaste between meat and meat analogues during oral processing, particularly those that may impact consumer acceptability. The animal‐based burgers scored high for meaty (aroma), meaty (flavor), and umami but not legume , vegetative , bitterness , and lingering spice attributes. They also received higher average scores for juiciness , fattiness , and final moistness than the plant‐based burgers but scored lower in cohesiveness . The plant‐based burgers scored high for legume and bitterness but not meaty (aroma), meaty (flavor), and umami attributes. Improving current products and designing new products with desirable sensory properties will enhance consumer acceptability and reinforce recent growth in the plant‐based meats market.