ReviewFoods (Basel, Switzerland)2023
Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed.
- The meatball matchup: Plant vs. animal proteins on campus.Food research international (Ottawa, Ont.) · 2026Article
- Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- Consumer Acceptability of Animal-Source Food Alternatives: A Literature Review to Support the Transition to Sustainable, Healthy Diets.Current developments in nutrition · 2026Article
- A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat.Gels (Basel, Switzerland) · 2026Review
- Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance.Frontiers in nutrition · 2026Review
- Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
- Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties.Foods (Basel, Switzerland) · 2025Article
- Lotus fiber-derived scaffolds for enhanced cultured meat production: Quality and sustainability.Bioactive materials · 2025Article
- Meat Quality Traits Using Gelatin-Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging.Foods (Basel, Switzerland) · 2025Article
- Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty.Food science of animal resources · 2025Article
- Secretory Production of Plant Heme-Containing Globins by Recombinant Yeast via Precision Fermentation.Foods (Basel, Switzerland) · 2025Article
- Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients.Food science of animal resources · 2025Article
- Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2025Review
- An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea.Food science of animal resources · 2025Review
- Research on a new process of reconstituted landess goose steak.Food chemistry: X · 2025Article
- Techniques and Emerging Trends in Flavor and Taste Development in Meat.Food science of animal resources · 2025Review
- From Farms to Labs: The New Trend of Sustainable Meat Alternatives.Food science of animal resources · 2025Review
- Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning.Food science of animal resources · 2024Article
- Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning.Food science of animal resources · 2024Article
- Umami Characteristics and Taste Improvement Mechanism of Meat.Food science of animal resources · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.