Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study
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View abstract on PubMed
Summary
This summary is machine-generated.Plant-based meat analogs differ significantly in sensory profiles from real meat, with texture and flavor attributes impacting consumer acceptance. Adjusting these characteristics is key for improving meat substitute acceptability.
Area Of Science
- Food Science
- Sensory Analysis
- Consumer Behavior
Background
- Shifting consumption habits are increasing demand for plant-based meat alternatives.
- Ultra-processed foods (UPFs) are common in plant-based analogs, posing challenges in replicating meat's sensory experience.
- Limited research compares the sensory profiles of plant-based analogs directly with their meat counterparts.
Purpose Of The Study
- To compare the dynamic sensory profiles (flavor and texture) of beef and chicken with their commercial plant-based analogs (seitan and Mediterranean chick'n).
- To assess the impact of specific sensory attribute intensity on the acceptability of plant-based meat analogs.
Main Methods
- Employed the time-intensity (TI) technique with 14 trained panelists to capture dynamic sensory perception.
- Utilized just about right (JAR) scales with 59 consumers to evaluate attribute intensity.
- Assessed overall product acceptability using a 7-point hedonic scale.
Main Results
- Plant-based analogs exhibited significantly different dynamic sensory profiles compared to beef and chicken.
- Analogs showed higher intensity in non-meat attributes like gumminess, mushroom, vegetable flavors, and spiciness.
- Chicken analog's attributes were more suitable than seitan's; poor juiciness negatively impacted chicken analog acceptance, while seitan's acceptance was not significantly linked to attribute suitability.
Conclusions
- The time-intensity technique effectively identified sensory differences between meat and plant-based analogs.
- Suboptimal taste and texture attributes significantly reduce the acceptability of plant-based meat substitutes.
- Understanding and optimizing these sensory characteristics are crucial for the food industry to enhance consumer acceptance of meat analogs.
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