Unlocking better texture, affordability, and sustainability in hybrid meats through pulse proteins

57% of consumers prefer meat as their main source of protein, while cost and taste influence 51% and 39% of global consumer purchase decisions for meat and poultry, respectively. As beef prices rise to record highs, hybrid products made with combinations of beef and plant protein can both better meet needs for affordable protein sources and increase adoption of more sustainable plant proteins. Using pulse proteins instead of soy protein and phosphates eliminates allergenicity and clean label concerns without sacrificing key functionalities. Using less processed pulse concentrates and flours rather than isolates could enable more sustainable meat extension but presents flavor and texture challenges. Pea starch is a co-product of pea protein isolate (PPI) manufacture, available in good supply, and can be used like other starches in diverse meat products to improve yield and texture. In this research, hybrid burgers were created by extending ground beef with various pea and faba protein flours, concentrates, and isolates to 15% and 30% beef extension levels. Cook yield, instrumental texture (TPA), and taste attributes were evaluated, comparing to control hybrid burgers made with sodium tripolyphosphate (STPP) or no added plant protein or phosphate (negative control). Screening over 17 different pulse proteins, a specific PPI resulted in the best combination of cook yield, texture, and taste. At 5.7% usage level and 15% beef extension, this PPI increased cook yield to the same level as 0.40% STPP at 0% beef extension, achieved statistically equivalent TPA springiness and cohesiveness, and only slightly reduced hardness, chewiness, and resilience (α = 0.05). Combination with pea starch increased yields further while maintaining statistically equivalent TPA results. PPI addition also improved several nutritional parameters, increasing protein content and reducing calories, fat, and cholesterol. This work shows how pulse proteins can enable cost-effective hybrid meat products with appealing texture and nutrition.