Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog

The present study aimed to evaluate the physicochemical, sensory, and safety differences among meat-based and plant-based dry-cured fermented sausages. Different commercial meat- and plant-based dry-cured fermented spreadable sausages were evaluated, considering different quality parameters: pH, aW, moisture, fat and protein content, lipid oxidation, instrumental texture, and sensory attributes. Within the meat-based category, some significant physicochemical differences attributed to the different formulations were detected. The a w showed how some of the dry-cured sausages could allow the development of pathogenic bacteria, independently of their meat or plant origin. On the other hand, similarities were detected between meat- and plant-based sausages, with the most important differences identified in sensory terms of flavor and texture. The acceptability of the meat-based sample was 3.80 over 5 and the plant-based one roughly was over 2. Thus, the scientific evaluation of a novel plant-based sausage did not reach the expectations of the consumers who compared it with the meat-based original product. Some physicochemical characteristics that may be improved were noted, and some safety issues that should be addressed in further studies. • The methodology employed described the grade of imitation of a plant-based analog. • The pH and a w of the plant-based analog may compromise microbiologically the product. • Lipid oxidation levels of the plant-based analog might imply a safety issue. • The method used shows key traits to evaluate for developing better meat analogs.