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 (<i>L</i>* = 45.52), yellowness (<i>b</i>* = 11.91), and lower redness (<i>a</i>* = 12.36). Thiobarbituric acid reactive substances (TBARS) values were lower (<i>p</i> < 0.05), while microbial counts were higher (<i>p</i> < 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.