Developing hybrid meat-pulse snack bars and their physicochemical and sensory properties

Amidst declining meat consumption in North America, there is growing interest in hybrid protein products that combine meat with plant-based proteins. Pulses, the dry edible seeds of the legume family, are rich in protein, making them a prominent source of protein alternatives. Hybrid products could be a healthier alternative to traditional, energy-dense snacks and may address the rising obesity issue among children and teenagers. This study aimed to develop and evaluate meat-pulse snack bars by considering physicochemical and sensory properties with a focus on young consumers. Hybrid beef-pulse bars were developed and produced by modifying jerky production procedures and drying to targeted water activities of 0.85 and 0.90. Acidulants (glucono-delta-lactone and encapsulated citric acid) were added to modify product pH. Other ingredients included salt, brown sugar, soy sauce, spices, nitrite and 12% infrared-heated lentil or black bean flour. Beef-black bean and beef-lentil bars did not exhibit significantly different drying time and cook loss. Samples of all treatments showed more than 28% protein and less than 6% fat content. However, beef-black bean bars had lower carbohydrate content, darker color, and lower Warner-Bratzler shear values compared to beef-lentil bars. Higher targeted water activity shortened drying time and increased cook yield, impacting proximate composition without significantly altering pH and color. Accelerated storage at 40 °C for 90 days led to increased shear values and altered color. Sensory evaluation with elementary and high-school students indicated a high acceptance of all treatments, with no significant differences in color, smell / aroma, taste / flavor, or overall acceptability. Preferences for softer, chewier, and moister textures with enhanced flavor were noted, particularly among younger participants. This research highlights the potential of meat-pulse bars as a nutritious and appealing snack option, effectively balancing the sensory qualities of meat with the health benefits of pulses for younger consumers.