TY  - 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 . .