Nutritional quality, purchase predictors, and sensory acceptance of plant-based meat alternatives

Key Points

• The study aims to compare the nutritional quality and sensory acceptance of plant-based meat alternatives with traditional meat products.
• Analyzed nutritional quality of various plant-based meat alternatives
• Conducted sensory testing to evaluate acceptability
• Examined consumer perceptions, attitudes, and behaviors towards these products
• Plant-based meat alternatives generally exhibited favorable nutritional profiles
• Sensory testing revealed varying degrees of acceptance among different PBMAs
• Consumer knowledge and attitudes significantly influenced their purchase intentions

Abstract