# Properties of Beef Patties with Tenebrio molitor Powder as a Meat Replacer During Storage

## TL;DR

This study shows that adding Tenebrio molitor powder to beef patties improves protein content and reduces cooking loss, with HT50 being the best formulation for maintaining quality during storage.

## Contribution

The study introduces Tenebrio molitor powder as a viable meat replacer in beef patties, with HT50 showing optimal physicochemical and microbiological properties.

## Key findings

- HT50 improved protein content and reduced cooking loss compared to the control.
- HT50 maintained better color stability and texture than HT75 and HT100 during storage.
- T. molitor powder reduced mesophilic and Enterobacteriaceae counts but introduced Bacillus cereus.

## Abstract

This study aimed to assess the effects of partially replacing lean beef with Tenebrio molitor powder at different levels on the physicochemical and microbiological properties of beef patties throughout refrigerated storage. Four treatments were prepared: Control (beef), HT50 (5% T. molitor powder), HT75 (7.5% T. molitor powder), and HT100 (10% T. molitor powder). The inclusion of T. molitor powder significantly increased (p < 0.05) the protein content while reducing cooking loss and diameter reduction (p < 0.05). Color analyses revealed a darker appearance in reformulated patties throughout storage (L* = 36.8–41.2; a* = 6.3–9.3; ΔE* = 4.7–10.4), particularly in HT75 and HT100, compared with control (L* = 43.4–45.5; a* = 10.0–13.7). Kramer shear force values remained comparable (p > 0.05) to the control in HT50 but increased (p < 0.05) in HT75 and HT100 during storage. Lipid oxidation increased (p < 0.05) over time in reformulated treatments; however, initial TBARS values were lower than those of the control. Microbiological analysis showed significantly reduced (p < 0.05) mesophilic and Enterobacteriaceae counts in T. molitor powder formulations. The presence of Bacillus cereus was attributed to T. molitor powder, as no growth was detected in the control. Among reformulated treatments, HT50 proved to be the most suitable beef patty formulation, as it maintained key physicochemical attributes such as color stability, texture, and oxidative stability, while providing nutritional benefits.