Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

(2020) Jie Hong Chiang et al.   JOURNAL OF FOOD SCIENCE

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

(2020) Gihyun Wi et al.   Foods

Structuring the meat analogue by using plant-based derived composites

(2020) Oni Yuliarti et al.   JOURNAL OF FOOD ENGINEERING

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

(2019) Kristin M. Wong et al.   Food Science & Nutrition

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

(2019) Simona Grasso et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics

(2019) Mohammad Hassan Kamani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

(2019) Alessandra C. Grasso et al.   Nutrients

Environmentally Optimal, Nutritionally Sound, Protein and Energy Conserving Plant Based Alternatives to U.S. Meat

(2019) Gidon Eshel et al.   Scientific Reports

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

(2019) Cristino Alberto Gómez-Luciano et al.   FOOD QUALITY AND PREFERENCE

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structuring processes for meat analogues

(2018) Birgit L. Dekkers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

(2018) Malou F.S. Reipurth et al.   FOOD QUALITY AND PREFERENCE

Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum

(2017) Mahsa Majzoobi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

(2015) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

Biodiversity conservation: The key is reducing meat consumption

(2015) Brian Machovina et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

(2014) Sobhan Savadkoohi et al.   MEAT SCIENCE

Exploring meat substitutes: consumer experiences and contextual factors

(2013) Johanna E. Elzerman et al.   British Food Journal

Meat Consumption, Diabetes, and Its Complications

(2013) Edith J. M. Feskens et al.   Current Diabetes Reports

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution

(2011) Hanna Schösler et al.   APPETITE

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Consumer acceptance and appropriateness of meat substitutes in a meal context

(2010) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

Extrusion parameters and consumer acceptability of a peanut-based meat analogue

(2009) Djaafar Rehrah et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional and Edible Uses of Soy Protein Products

(2008) Preeti Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Utilization of Soybeans and Their Components through the Development of Textured Soy Protein Foods

(2008) M. Katayama et al.   JOURNAL OF FOOD SCIENCE

Meat quality assessment using biophysical methods related to meat structure

(2008) Jean-Louis Damez et al.   MEAT SCIENCE