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Assessing the nutritional equivalence, composition, and protein quality of plant-based and meat-based burger patties: A comparative food composition analysis
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DOI：10.1016/j.jfca.2026.109328.png)
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Abstract
En 中文
The rise of plant-based meat analogues (PBMAs) has prompted questions regarding their nutritional equivalence to conventional meat. This study systematically compared five burger patty formulations—100% beef, beef–soy blend, pea protein, soy protein, and mushroom-based—assessing nutrient composition, protein quality, fatty acid profiles, and cost. Energy content ranged from 454 kJ/100 g in the mushroom patty to 1 047 kJ/100 g in the pea protein product. Protein concentrations were highest in beef (16.6 g/100 g) and lowest in mushroom-based patties (6.9 g/100 g). Protein quality indices, including PDCAAS and DIAAS, confirmed superior amino acid profiles in meat-containing products, while plant-based analogues showed lower levels of certain essential amino acids such as threonine and arginine. Fatty acid profiles differed markedly: meat patties were rich in saturated fat and cholesterol, while plant-based products exhibited higher polyunsaturated fat and more favourable PUFA:SFA ratios, though trans-fat levels were elevated in certain formulations. Sodium content exceeded recommended thresholds in some PBMAs, highlighting regulatory gaps. Cost analysis revealed that the plant-based patties had a higher cost per gram of protein compared to the meat products, showing they are a more costly protein source. Regulatory oversight and consumer education are recommended to ensure informed dietary choices.
Keywords:
Plant-based meat analogues
Protein quality
Nutritional composition
Fatty acid profile
labelling regulations
Cost of protein
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