Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties

Hybrid plant and meat (HPM) products, in which a portion of meat is substituted with alternative plant protein-containing ingredients, offer a promising option for flexitarian consumers seeking to increase plant protein consumption while continuing to enjoy the sen- sory qualities of meat products. This study evaluated the effects of faba bean protein (FBP), pea protein (PP), and rice protein (RP) ingredients at a 12.5% meat protein substitution level, under varying pre-hydration conditions...