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 487021
Title Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context
Author(s) Elzerman, J.E.; Hoek, A.C.; Boekel, T. van; Luning, P.A.
Source Food Quality and Preference 42 (2015). - ISSN 0950-3293 - p. 56 - 65.
DOI https://doi.org/10.1016/j.foodqual.2015.01.010
Department(s) Food Quality and Design
Sensory Science and Eating Behaviour
Onderwijsinstituut
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) food acceptability - unfamiliar foods - future - expectations - consumption - neophobia - familiar - insects - liking
Abstract The aim of this study was to investigate the appropriateness, attractiveness, use-intention and (un)desirable sensory properties of meat substitutes in different dishes based only on visual information. A web-based survey was developed to let consumers assess the use of meat substitutes in different dishes. The survey consisted of 38 key questions with subdivisions and was completed by 251 respondents. Six different dishes (spaghetti, rice, wrap, pizza, pasta salad, and soup) were rated for their appropriateness for the use of meat substitutes. Subsequently, appropriateness, attractiveness, and use-intention were rated based on photographs of the six dishes prepared with meat substitutes that differed in shape and appearance. Respondents also had to indicate (un)desirable sensory properties of meat substitutes for every dish. Spaghetti, rice and wrap were more appropriate for the use of meat substitutes than the other dishes. The most appropriate meat substitute–meal combinations were those that are similar to common Dutch meal combinations (e.g. spaghetti with mince and rice with pieces). Attractiveness and intention scores were in line with the appropriateness scores. Furthermore, we found that current users of meat substitutes and younger respondents gave higher appropriateness ratings. This study demonstrates that appropriateness of meat substitutes in a dish is related to attractiveness and use-intention and that meal context should be taken into account in the development of new meat substitutes.
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