Table 1.
Concept and commercial samples
| Burgers | Products | Cooking method |
|---|---|---|
| Concept Formulation |
Hybrid 1%–37% Beef Hybrid 2%–37% Beef |
Oven cooked Oven cooked |
| Commercial Products |
Beef burger–77% Beef Vegetarian burger 1–Mycoprotein based Vegetarian burger 2–Soya based |
Oven cooked Pan fried Oven cooked |
| Sausages | ||
| Concept Formulation |
Hybrid 1%–30% Pork Hybrid 2%–30% Pork |
Pan fried Pan fried |
| Commercial Products |
Meat sausages–61% Pork Vegetarian sausage 1–Mycoprotein based Vegetarian sausage 2–Soya based |
Pan fried Pan fried Pan fried |