Plant-based meat substitutes: Trends, challenges, and opportunities from a bibliometric and systematic approach

• Scientific output on plant-based meat grew rapidly between 2019 and 2025. • The most studied matrices included soy, peas, and wheat, used in burgers, sausages, and nuggets. • High-moisture extrusion, controlled fermentation, and polysaccharide gelation were the most recurrent structuring technologies. • Challenges remain in texture, juiciness, and meat flavor recreation. • Consumer acceptance was strongly influenced by appearance, taste, and familiarity. Plant-based meat substitutes represent sustainable alternatives addressing environmental, public health, and animal welfare concerns associated with conventional meat production systems. Despite the rapid growth of the plant-based meat market, a comprehensive overview of sensory-focused research and consumer acceptance trends is still limited. Therefore, this study used a bibliometric and systematic review approach to assess the evolution and current state of sensory-related research on plant-based meat alternatives. This review followed the PRISMA 2020 guidelines and examined 121 studies published between 2019 and 2025 that examined sensory properties and consumer acceptance of plant-based burgers, sausages, and meat analogues developed from soy, pea, and wheat proteins. The bibliometric analysis showed a significant increase in publications after 2021, with Spain, China, and South Korea as the leading countries, and most publications appearing in high-impact journals focused on food science and technology. Key processing technologies ranged from established commercial methods such as high-moisture extrusion, controlled fermentation, polysaccharide gelation, and the addition of structured lipids to emerging and innovative technologies, including 3D food printing and cell cutting technology, aimed at enhancing texture and flavor profiles. Main sensory challenges identified were inadequate protein matrix cohesion, limited juiciness, and considerable difficulty in replicating authentic umami and volatile meat compounds. Consumer acceptance fundamentally depended on appearance, texture, flavor, and perceived similarity to conventional meat. Despite significant technological advances, meaningful sensory and emotional gaps persist clearly between plant-based and conventional meat products. Future research should prioritize developing novel hybrid protein matrices, optimizing lipid-protein interactions, employing omics tools and sensory modeling approaches, and integrating consumer neuroscience with sustainable communication strategies to strengthen consumer market acceptance.