Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat

Giezenaar C; Orr R; Godfrey AJR; Maggs R; Meika F; Hort J

Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat

dc.citation.issue	July 2024
dc.citation.volume	188
dc.contributor.author	Giezenaar C
dc.contributor.author	Orr R
dc.contributor.author	Godfrey AJR
dc.contributor.author	Maggs R
dc.contributor.author	Meika F
dc.contributor.author	Hort J
dc.coverage.spatial	Canada
dc.date.accessioned	2024-07-17T20:44:46Z
dc.date.available	2024-07-17T20:44:46Z
dc.date.issued	2024-07
dc.description.abstract	Plant-based meat alternatives (PBMAs) are increasingly popular and may contribute towards reduction of negative environmental impacts associated with the meat industry. Inferior sensory characteristics of PBMAs, compared to conventional meat products, remain a barrier for uptake of these products. This study aimed to profile a wide range of PBMAs for perceived similarity to meat, consumer liking, emotional response and sensory experience, and to determine consumer drivers of liking for this product category. Twenty-one PBMAs, spanning a broad range of product types (burger patties, sausages, meatball alternatives, chicken/beef pieces, bacon alternative, turkey roast alternative) and main protein ingredients (extruded plant proteins, tofu, or legumes/vegetables) representative of PBMAs available to Aotearoa New Zealand consumers, were tasted and evaluated by 140 Aotearoa New Zealand residents. Samples ranged widely in their perceived similarity to meat (median value range: 1.0–4.0 on a 5-point-scale) and overall liking ratings (mean ± SD, range: 35.1 ± 1.2––77.7 ± 17.4 on a 100-point hedonic scale). Overall liking ratings were driven mostly by liking for flavour, followed by texture, and less so by appearance. Sensorially, sample differentiation was mostly associated with variation in meat-related flavours and textures, or vegetable-related attributes. Notably meat flavour was the main driver of liking, and a very strong relationship (r = 0.92) was observed between perceived similarity to meat and overall sample liking ratings. Meat-like samples were also associated with positive emotional terms, whereas samples made from wholefoods were associated with negative emotional terms. Textural terms (‘gluey/slimy’, ‘pasty/doughy’) associated with wholefood products were also negative drivers for liking, and should be avoided in future PBMA products. In conclusion, the general population maintains a strong preference for PBMAs that are similar to meat, validating ongoing efforts to improve the meat-like properties of new and emerging products. PBMAs made from wholefoods require extensive product development to achieve consumer satisfaction across the category.
dc.description.confidential	false
dc.format.pagination	114465-
dc.identifier.author-url	https://www.ncbi.nlm.nih.gov/pubmed/38823862
dc.identifier.citation	Giezenaar C, Orr RE, Godfrey AJR, Maggs R, Foster M, Hort J. (2024). Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat.. Food Res Int. 188. July 2024. (pp. 114465-).
dc.identifier.doi	10.1016/j.foodres.2024.114465
dc.identifier.eissn	1873-7145
dc.identifier.elements-type	journal-article
dc.identifier.issn	0963-9969
dc.identifier.number	114465
dc.identifier.pii	S0963-9969(24)00535-0
dc.identifier.uri	https://mro.massey.ac.nz/handle/10179/70212
dc.language	eng
dc.publisher	Elsevier Ltd
dc.publisher.uri	https://www.sciencedirect.com/science/article/pii/S0963996924005350
dc.relation.isPartOf	Food Res Int
dc.rights	(c) 2024 The Author/s
dc.rights	CC BY 4.0
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.subject	Consumer study
dc.subject	Emotional response
dc.subject	Liking
dc.subject	Plant-based meat alternatives
dc.subject	Product acceptance
dc.subject	Sensory attributes
dc.subject	Consumer Behavior
dc.subject	Humans
dc.subject	Adult
dc.subject	Male
dc.subject	Female
dc.subject	Food Preferences
dc.subject	Middle Aged
dc.subject	Taste
dc.subject	Young Adult
dc.subject	Meat Products
dc.subject	New Zealand
dc.subject	Adolescent
dc.subject	Aged
dc.subject	Meat
dc.subject	Emotions
dc.subject	Meat Substitutes
dc.title	Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat
dc.type	Journal article
pubs.elements-id	488905
pubs.organisational-group	Other