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Updated: Jun 6, 2025

Methods for Presenting Real-world Objects Under Controlled Laboratory Conditions
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肉类的感官和享乐感知与超加工植物性肉类类型相比:一项比较研究

Lary Souza Olegario1, Laura Zalama1, Alberto González-Mohino1

  • 1Tecnología de los Alimentos, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria , Universidad de Extremadura, Cáceres, Spain.

Journal of food science
|November 24, 2024
PubMed
概括

植物性肉类类型在感官特征上与真正的肉类有很大差异,质地和风味属性影响消费者接受. 调整这些特征是提高肉类替代品可接受性的关键.

关键词:
消费者的反应是消费者的反应.喜欢和不喜欢的驱动者.肉类模拟器肉类模拟器时间强度时间强度.

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