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
Published in:Frontiers in nutrition (Lausanne) 2023-02, Vol.10, p.1101479
Main Authors: Baune, Marie-Christin, Broucke, Keshia, Ebert, Sandra, Gibis, Monika, Weiss, Jochen, Enneking, Ulrich, Profeta, Adriano, Terjung, Nino, Heinz, Volker
Format: Article
Language:English
Subjects:
consumer
hedonic analysis
meat hybrid
Nutrition
QDA
sensory study
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