Evaluates nutritional quality and sensory acceptance of plant-based meat alternatives, suggesting their potential in consumer markets.
Introduction: Plant-based meat alternatives (PBMAs) are increasingly popular as sustainable, health-conscious substitutes for conventional meat. However, limited research compares their nutritional quality, consumer perceptions, and sensory attributes with traditional meat and homemade meat products. The objective of this study was to assess PBMAs’ nutritional quality; examine knowledge, attitudes, behavior (KAB), and perceptions; and evaluate acceptability through sensory testing.
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Tan et al. (2026) studied this question.
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