Meat-pulse bars: A novel dried meat snack with added pulse flour and its physicochemical, storage, and sensory properties

Novel beef-pulse bars with addition of pulse flours were produced in this study. Effects of pulse addition on the physicochemical and sensory properties of meat-pulse bars were evaluated, and functional behaviours of pulse flours were revealed and guidance for consumer preferences toward the products were provided. In Study 1, 12% (w / w) pulse flours were added to beef bars and various treatments were prepared with different pulse flours (black bean, lentil, both infrared (IR) heated), product acidity (pH < 5.0, 5.3) and water activity (Aw < 0.85, 0.90) (regulation standards of being shelf-stable). Processing parameters, physicochemical properties, storage behavior, and sensory properties of the products were evaluated. No significant differences were found in processing parameters between beef-black bean and beef-lentil bars, although beef-black bean bars had a darker color and lower Warner-Bratzler (WB) shear values compared to beef-lentil ones. Higher target water activity (0.90) reduced product drying time and cook loss, but did not affect pH and color. Product acidity increased upon the usage of glucono delta-lactone and encapsulated citric acid (to pH below 5.3), but had no impact on other parameters. Storage at high temperature (HT, 40 ºC) introduced greater decrease in product water activity, moisture content, color parameters, and increase in WB shear values than at room temperature (RT, 20 °C), but relatively stable properties were observed during RT storage. No difference in storage behaviour was observed between beef-black bean and beef-lentil samples, but beef-lentil bars at higher target water activity and hence higher moisture exhibited less changes and more stable properties over storage. Consumer sensory evaluation of the products was performed by young consumers (age 9 – 17) as an in-class activity. They were also asked to complete a survey on their snacking behaviours and altitude toward the products. Hedonic scores of products of all treatments were relatively high (5 out of 6), indicating high consumer acceptance. Consumers from lower age group (9 – 14, n = 72) showed a preference toward less firm texture, and consumers from both groups (9 - 19, n = 95) indicated preference toward moister texture and enhanced flavor. Young consumers agreed that this novel product appeared to be a healthier snack option than those they usually consume, which might help improve the nutrition quality of their diet. Study 2 was a more comprehensive analysis of the effect of different addition levels of lentil flour (0, 6, 12, 18%, w / w). Lentil flour was also subjected to tempering the seeds for 24 h and subsequent IR heating to achieve higher starch gelatinization level. Beef-lentil bars were added with 6%, 12%, and 18% non-tempered (NT), IR heated flour, and 6% and 12% higher-gelatinized (HG), IR heated flour, and a meat-only control. Neither the addition level nor the tempering period, and hence starch gelatinization, of lentil flour showed influence on product cook loss and drying period. Product pH was not changed with addition levels and starch gelatinization of the lentil flour. As the addition level increased, carbohydrate content of meat-lentil bars increased, fat content decreased, but protein content remained constant. During storage, all samples experienced reduced water activity and moisture content, darkening color, increased textural strength, as determined by Warner Bratzler shear and three-point bending tests, and promoted lipid oxidation. Samples with higher addition levels and starch gelatinization of lentil flour demonstrated a firmer and more cohesive texture, potentially contributing to the lesser texture change over storage. Samples with higher addition levels and starch gelatinization of lentil flour displayed a brighter and more yellow color, also associated with lesser change and more stable color over storage. Lentil flour treatment at higher levels (12% and above) was associated with slower lipid oxidation during storage, while differences in starch gelatinization level did not influence lipid oxidation. Meat-lentil bars at high lentil flour addition (18% NT) had the greatest color (more yellow) and texture (dryer) changes. Take-home packages of samples and accompanying scoresheets were provided to consumers (age 19 – 69, n = 47) for tasting at their convenience. Intensity and hedonic scores of all samples were generally acceptable (6 out of 8), with no difference detected for aroma, flavor intensities and overall acceptability among treatments. In conclusion, the meat-pulse bars developed in this work received high consumer acceptance by both young and adult consumers. With both young and adult consumers viewed the meat-pulse bars as a tasty and healthy snacking option, this positive perception could be leveraged in marketing campaigns to promote the consumption of these products.

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