… We conducted a combined sensory and discrete choice experiment study with a 100%
beef burger, a plant-based burger using pea protein, a plant-based burger using animal-like …

… Therefore, including consumer qualitative sensory studies at the early stages of new meat …
Furthermore, our research stresses the importance of implementing studies that combine the …

… Studies that employed more than one sensory method were able to identify the combination
of parameters or ingredients that resulted in the highest acceptance scores for the …

… and specific sensory properties is necessary. The purpose of this review is to examine the
sensory evaluation methods used in the assessment of plant-based dairy and meat products, …

… Algae are increasingly researched into as an alternative protein source, particularly the …
the sensory properties of spirulina (10%, 30% or 50%) and soy-based meat alternatives (16 …

… product development results for a meat hybrid based on the holistic evaluation of sensory
and nutritional properties. Second, the analysis should clarify if a combination of plant-based …

… attributes highlighted by the first PC of both the PCAs conducted on all sensory attributes
combined, and singularly on flavour and texture attributes. However, variation also occurred in …

… the development of healthier processed meat products. The … sensory methodologies for
sensory profiling of healthier processed meat products;(2) main strategies to improve the sensory …

… meat. This study determined the relationship between consumers’ level of meat attachment
(MA) on their sensory … The evaluation of samples incorporated a combination of the hedonic …

… grown, etc.) meat, eating nose-to-… meat by alternative proteins without altering sensory
characteristics as well as technological properties is a major challenge. Application of alternative …