Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on...

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Bibliographic Details
Main Authors: Marie-Christin Baune, Keshia Broucke, Sandra Ebert, Monika Gibis, Jochen Weiss, Ulrich Enneking, Adriano Profeta, Nino Terjung, Volker Heinz
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-02-01
Series:Frontiers in Nutrition
Subjects:
sensory study
QDA
consumer
hedonic analysis
meat hybrid
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1101479/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1101479/full

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