Meat Analogues: Relating Structure to Texture and Sensory Perception.

Area of Science:

• Food Science and Technology
• Sensory Science
• Materials Science

Background:

• Growing consumer interest in plant-based diets fuels the demand for meat alternatives.
• Limited consumer acceptance of meat analogues is primarily due to suboptimal organoleptic properties.
• Understanding the link between meat analogue structure, texture, and sensory perception is crucial for product development.

Purpose of the Study:

• To investigate the relationships among microstructure, textural characteristics, and consumer acceptance of meat analogues.
• To evaluate sensory attributes and correlate them with instrumental measurements and structural features.
• To identify key drivers of consumer liking in meat alternative products.

Main Methods:

• Confocal laser scanning microscopy (CLSM) for microstructure analysis.
• Texture profile analysis (TPA) for instrumental texture evaluation.
• Sensory panel evaluation (n=71) of flavor and texture characteristics.
• Comparison with commercial meat products as references.

Main Results:

• For chicken analogues, increased fiber content led to harder, chewier, but less cohesive textures.
• Higher fat content in analogues correlated with lower sensory hardness and higher perceived fattiness, linked to fat release.
• Instrumental texture parameters correlated with sensory attributes for burgers, but structural links were unclear.
• Consumer liking was not solely explained by texture or perceived fattiness but was associated with meaty flavor and juiciness.

Conclusions:

• Improving simple textural attributes alone is insufficient to enhance consumer appreciation of meat analogues.
• Complex cross-modal sensory perceptions, including flavor and juiciness, are critical for consumer liking.
• Further research should focus on understanding and controlling these complex sensory attributes for better meat alternative acceptance.