A Comparative Study of Nutritional, Microbiological and Sensory Profiles in Plant-Based Meat Analogues and Real Meat Patty

High-protein plant sources, such as wheat, mushroom, and soy, offer sustainable alternatives to traditional meat. This study compared the nutritional composition, physicochemical properties, antioxidant content, microbiological quality, and sensory evaluation of wheat-, mushroom-, and soy-based patties to real meat patties. Sensory evaluation was conducted with 35 participants using a 9-point hedonic scale. Mushroom-based patties exhibited the highest moisture content (63.96%) and antioxidant activity. Soy-based patties recorded the highest ash (4.18%) and carbohydrate levels, while wheat-based patties showed the highest fiber content (14.67%). Real meat patties contained the highest fat (23.69%) and protein content (13.46%). Microbiological analysis revealed that the real meat patty had the highest total viable aerobic count (2.7 × 10⁴ CFU/g), while all plant-based patties showed lower counts (1.7 × 10³ to 3.9 × 10³ CFU/g), with no detection of Staphylococcus aureus (< 10 CFU/g) or Salmonella spp .. Sensory analysis indicated that soy-based patties most closely resembled real meat in appearance and texture, whereas poor juiciness reduced the acceptance of wheat patties. Findings highlight the potential of soy- and mushroom-based patties as sustainable halal protein alternatives, though further refinement is needed to enhance juiciness and flavor.