Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects
Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challen...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/1/108 |
| _version_ | 1797358783280709632 |
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| author | Swati Kumari Amm Nurul Alam Md. Jakir Hossain Eun-Yeong Lee Young-Hwa Hwang Seon-Tea Joo |
| author_facet | Swati Kumari Amm Nurul Alam Md. Jakir Hossain Eun-Yeong Lee Young-Hwa Hwang Seon-Tea Joo |
| author_sort | Swati Kumari |
| collection | DOAJ |
| description | Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested. |
| first_indexed | 2024-03-08T15:07:14Z |
| format | Article |
| id | doaj.art-3234b1cc42af400a8b8c170375a728fd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:14Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3234b1cc42af400a8b8c170375a728fd2024-01-10T14:56:57ZengMDPI AGFoods2304-81582023-12-0113110810.3390/foods13010108Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future ProspectsSwati Kumari0Amm Nurul Alam1Md. Jakir Hossain2Eun-Yeong Lee3Young-Hwa Hwang4Seon-Tea Joo5Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of KoreaDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of KoreaDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of KoreaDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of KoreaInstitute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of KoreaDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of KoreaGlobally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested.https://www.mdpi.com/2304-8158/13/1/108sensory evaluation methodsplant-based protein alternativesconsumer acceptancechallengesanimal meat |
| spellingShingle | Swati Kumari Amm Nurul Alam Md. Jakir Hossain Eun-Yeong Lee Young-Hwa Hwang Seon-Tea Joo Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects Foods sensory evaluation methods plant-based protein alternatives consumer acceptance challenges animal meat |
| title | Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects |
| title_full | Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects |
| title_fullStr | Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects |
| title_full_unstemmed | Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects |
| title_short | Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects |
| title_sort | sensory evaluation of plant based meat bridging the gap with animal meat challenges and future prospects |
| topic | sensory evaluation methods plant-based protein alternatives consumer acceptance challenges animal meat |
| url | https://www.mdpi.com/2304-8158/13/1/108 |
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