Physicochemical, Functional, and Consumer Relevant Characteristics of Plant-Based Meat Alternatives: The Role of Processing and Ingredients

Plant-based meat alternatives (PBMAs) are receiving increasing attention as potential substitutes for conventional meat products. This study presents a descriptive evaluation of the functional, physicochemical, and consumer-related characteristics of PBMAs, with particular emphasis on ingredient composition and thermal processing conditions. A total of 100 plant-based salami- and frankfurter-type sausage formulations were produced and subjected to three heat treatment durations (90, 150, and 210 min) at 92 °C. The samples were analyzed for proximate composition, fatty acid profile, water activity, and pH. Protein content ranged from 3.50% to 23.1%, with higher values observed in formulations containing multiple protein sources, while fiber content reached a maximum of 7.9% in selected formulations. Increasing thermal processing duration was associated with reduced moisture content, decreasing from approximately 45% (90 min) to 25% (210 min). Fatty acid analysis revealed lipid profiles dominated by polyunsaturated fatty acids, particularly linoleic acid (55–61%), with no detectable trans fatty acids. Consumer perceptions were assessed using a structured questionnaire (n = 200) conducted across five cities, indicating moderate awareness of PBMAs (52%) and limited willingness to replace conventional meat products (20%). Price and product availability were identified as the primary barriers to adoption. Overall, these findings provide a descriptive overview of compositional and physicochemical variability across a heterogeneous set of plant-based meat formulations while contextualizing technological characteristics within a consumer acceptance framework.