Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 405880
Title Consumer acceptance and appropriateness of meat substitutes in a meal context
Author(s) Elzerman, J.E.; Hoek, A.C.; Boekel, M.A.J.S. van; Luning, P.A.
Source Food Quality and Preference 22 (2011)3. - ISSN 0950-3293 - p. 233 - 240.
DOI http://dx.doi.org/10.1016/j.foodqual.2010.10.006
Department(s) Product Design and Quality Management Group
Chair Sensory Science and Eating Behaviour
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) food acceptability - flavor principles - product - environment - willingness - taste
Abstract The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product
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