Driving beef demand begins with research, and recent results from a study conducted by the University of Arkansas for Medical Services (UAMS) confirm that not all proteins are created equal. The research, funded by the Beef Checkoff through its contractor, the National Cattlemen’s Beef Association, was designed to better understand how animal- and plant-based proteins compare in promoting muscle protein synthesis. 

Muscle protein synthesis is the natural metabolic process in which older, less functional muscle protein fibers are replaced with newer, more functional fibers to support the maintenance or production of muscle mass. Measurements of muscle protein synthesis are an indicator of muscle health and research continues to support the role of healthy muscle tissue in the prevention of numerous diseases. 

The research reveals that ounce for ounce, beef outperforms a soy-based meat alternative (SBMA) patty in stimulating muscle protein synthesis. While soy and beef are both high-quality proteins, it takes twice the amount of the SBMA with 66% more calories to elicit the same impact on muscle health. 

“While both beef and soy are considered ‘complete’ proteins, the amino acids in beef are simply more available for the muscle to use efficiently,” said Robert Wolfe, Ph.D., a UAMS professor of geriatrics and the study’s principal investigator. “This efficiency can be important since the body is in a constant state of protein turnover to rebuild and repair proteins for functional health, especially when combined with physical activity and as part of healthy development and aging.” 

Muscle health declines with age, which is associated with increased chronic disease risk and decreased functional health. Research has demonstrated dietary protein and strength training can help maintain and rebuild muscle at any age, especially beneficial in older adults.^1-4 As the market for plant-based meat alternatives grows, it is important to understand how the consumption of these ultra-processed, manufactured food products differs in their impact on muscle protein turnover and overall muscle health compared to animal-source protein foods, particularly as they are marketed as equivalent replacements for meat. 

All animal protein foods, such as meat, poultry, dairy, and eggs and some plant proteins, such as soy, are complete proteins, which contain all nine essential amino acids (EAAs). Consumption of adequate amounts of EAAs is necessary to stimulate muscle protein synthesis. Previous research has shown that soy protein does not stimulate muscle protein synthesis to the same extent as animal proteins, including beef.^5,6 

“Protein quality matters as much as quantity,” Wolfe said. “This research underscores the fact that foods like nutrient-rich ground beef can offer more muscle-building benefits, and that’s critical as people make dietary choices, especially when balancing calorie intake.” 

Key Findings 

• Consumption of a single 4-ounce, 100% beef patty stimulated muscle protein synthesis significantly more than consumption of a 4-ounce, soy-based meat alternative patty, which failed to stimulate muscle protein synthesis at all. 
• Consumption of two, 4-ounce soy-based patties (8 ounces total) which provided 66% additional calories, elicited a similar muscle protein synthesis response as a single, 4-ounce beef patty. 
• Despite the double serving of SBMA patties (8 ounces) having 13.6 grams more protein and about 5 grams more essential amino acids compared to the single 100% beef burger patty, the protein synthesis rates were similar, suggesting that the beef protein was more efficient to stimulate protein synthesis. 
• Amino acids, including essential amino acids, were released at a faster rate following consumption of the 100% beef burger patty compared to the SBMA patties, making amino acids more available to stimulate muscle protein synthesis.