How do we eat meat–the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs

This study provides an overview of over 50 publications exploring the consumers’ motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory analysis for meat analog design. Meat analogs’ senso...

Full description

Saved in:
Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-10, Vol.854 (1), p.12036
Main Authors: Ilic, J, Van Den Berg, M, Oosterlinck, F
Format: Article
Language:English
Subjects:
Analogs
Information processing
Meat
Mechanics
Mechanics (physics)
Perception
Sensory evaluation
Sensory integration
Sensory perception
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study provides an overview of over 50 publications exploring the consumers’ motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory analysis for meat analog design. Meat analogs’ sensory perception is their main lack, while ethics, health, and environmental statements might be used to boost their promotion. Methods for meat structure and mechanics’ analysis are well established and translated (to some degree) to meat analog’s quality analysis. However, limited information is present concerning meat and meat analogs’ oral processing and dynamic perception, which can be seen as a chance for future research and improvement.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/854/1/012036