Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues

The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market. This study aimed to comprehensively profile the colour transition dynamics at varying internal tem- peratures (uncooked, 35 ◦C, 55 ◦C, 75 ◦C, and 85 ◦C) of four distinct commercial plant-based (PB) and six animal-based (AB) burgers, and to identify key “colour gaps” for improvement. Raw beef burgers appeared red with higher...