Summary
Background In recent years, plant-based diets have gained popularity. The food industry has responded by introducing a range of alternative products that significantly differ from whole-food, plant-based diets in terms of their composition and processing levels. This study aimed to compare the fatty acid composition and fatty acid-based nutritional quality indices of ground beef-based foods with those of their plant-based counterparts available in the Hungarian market. Methods This study examined six plant-based and four beef hamburger patties, along with one plant-based and one beef minced meat product, each with three distinct expiration dates. Following homogenization a
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