How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study provides an overview of over 50 publications exploring the consumers' motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory analysis for meat analog design. Meat analogs' sensory perception is their main lack, while ethics, health, and environmental statements might be used to boost their promotion. Methods for meat structure and mechanics' analysis are well established and translated (to some degree) to meat analog's quality analysis. However, limited information is present concerning meat and meat analogs' oral processing and dynamic perception, which can be seen as a chance for future research and improvement.
Извор:
IOP Conference Series: Earth and Environmental Science, 2021, 854, 1, 012036-Издавач:
- IOP Publishing Ltd
Институција/група
Poljoprivredni fakultetTY - CONF AU - Ilic, J AU - van den Berg, M AU - Oosterlinck, F PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5984 AB - This study provides an overview of over 50 publications exploring the consumers' motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory analysis for meat analog design. Meat analogs' sensory perception is their main lack, while ethics, health, and environmental statements might be used to boost their promotion. Methods for meat structure and mechanics' analysis are well established and translated (to some degree) to meat analog's quality analysis. However, limited information is present concerning meat and meat analogs' oral processing and dynamic perception, which can be seen as a chance for future research and improvement. PB - IOP Publishing Ltd C3 - IOP Conference Series: Earth and Environmental Science T1 - How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs IS - 1 SP - 012036 VL - 854 DO - 10.1088/1755-1315/854/1/012036 ER -
@conference{ author = "Ilic, J and van den Berg, M and Oosterlinck, F", year = "2021", abstract = "This study provides an overview of over 50 publications exploring the consumers' motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory analysis for meat analog design. Meat analogs' sensory perception is their main lack, while ethics, health, and environmental statements might be used to boost their promotion. Methods for meat structure and mechanics' analysis are well established and translated (to some degree) to meat analog's quality analysis. However, limited information is present concerning meat and meat analogs' oral processing and dynamic perception, which can be seen as a chance for future research and improvement.", publisher = "IOP Publishing Ltd", journal = "IOP Conference Series: Earth and Environmental Science", title = "How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs", number = "1", pages = "012036", volume = "854", doi = "10.1088/1755-1315/854/1/012036" }
Ilic, J., van den Berg, M.,& Oosterlinck, F.. (2021). How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs. in IOP Conference Series: Earth and Environmental Science IOP Publishing Ltd., 854(1), 012036. https://doi.org/10.1088/1755-1315/854/1/012036
Ilic J, van den Berg M, Oosterlinck F. How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012036. doi:10.1088/1755-1315/854/1/012036 .
Ilic, J, van den Berg, M, Oosterlinck, F, "How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012036, https://doi.org/10.1088/1755-1315/854/1/012036 . .