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

Abstract

Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested.

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

“…The assessors were placed in an individual unit cell and each person was given unsalted biscuits and fresh orange juice to cleanse palate after each taste of the sample. Samples were coded and independently evaluated [19].…”

Umami Characteristics and Taste Improvement Mechanism of Meat

“…The global market substantially incorporates the salts of L-Glu, 5′-inosinate, and 5′-guanylate, all referred to as umami compounds ( Yamamoto and Inui-Yamamoto, 2023 ). The new categories of meat analogs or alternatives like cultured meat ( Joo et al, 2022 ), hybrid cultured meat or restructured meat ( Alam et al, 2024 ), and plant-based meat ( Kumari et al, 2023 ) must be assessed for umami compounds and taste. These will aid in developing diverse product lines for consumers’ growing demand for meat.…”

The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative

“…The results of sensory evaluation for both the control group and the QP-treated group during different F-T cycles were presented in Figure 1A,B. For sensory scores, we used a single nine-point scale sensory evaluation [31]. Generally speaking, a sensory score of more than five means that the food is already acceptable to consumers.…”