Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects

Swati Kumari
ORCID logo ,
AMM Nurul Alam
,
Md. Jakir Hossain
,
Eun-Yeong Lee
,
Young-Hwa Hwang
,
Seon-Tea Joo
* ORCID logo
Version 1 : Received: 20 December 2023 / Approved: 20 December 2023 / Online: 20 December 2023 (13:00:03 CET)

A peer-reviewed article of this Preprint also exists.

Kumari, S.; Alam, A.N.; Hossain, M.J.; Lee, E.-Y.; Hwang, Y.-H.; Joo, S.-T. Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods 2024, 13, 108. Kumari, S.; Alam, A.N.; Hossain, M.J.; Lee, E.-Y.; Hwang, Y.-H.; Joo, S.-T. Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods 2024, 13, 108.

Abstract

Globally, the demand for plant-based alternative food is increasing rapidly as these products are getting quite popular in vegan and vegetarians. However, it is still in the early stage and faces various technological challenges, but the imitation of sensory profile is the most challenging part as the products are meant to be an alternative of meat. The development of similar product to meat requires an accurate selection of ingredients and processing. An understanding about the sensory profile can help to construct the product and technologies that are consumer centric and sustainable. In this review, we focus on the comparative differences in the sensory profile of animal meat and plant-based meat alternative specially in the color, texture and flavor, along with the method used to resemble them. The paper also explains about the sensory evaluation and how it affects the consumer preference and acceptability. Additionally, a direction to further research for developing better plant-based alternative products has also been suggested.

Keywords

sensory evaluation methods; plant-based protein alternatives; consumer acceptance; challenges; animal meat

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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