Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products
The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA),...
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MDPI AG
2024-12-01
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| Online Access: | https://www.mdpi.com/2076-3417/14/24/11513 |
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| author | Fouad Ali Abdullah Abdullah Matej Pospiech Dani Dordevic Eliska Kabourkova |
| author_facet | Fouad Ali Abdullah Abdullah Matej Pospiech Dani Dordevic Eliska Kabourkova |
| author_sort | Fouad Ali Abdullah Abdullah |
| collection | DOAJ |
| description | The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (<i>p</i> > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance. However, significant differences were found in the descriptors for animal character and meat taste. |
| format | Article |
| id | doaj-art-c616358a45904d74b70259ed5f6a718a |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-c616358a45904d74b70259ed5f6a718a2025-08-20T02:55:49ZengMDPI AGApplied Sciences2076-34172024-12-0114241151310.3390/app142411513Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat ProductsFouad Ali Abdullah Abdullah0Matej Pospiech1Dani Dordevic2Eliska Kabourkova3Department of Animal Origin Food & Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Palackého tř. 1946/1, 61242 Brno, Czech RepublicDepartment of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 61242 Brno, Czech RepublicDepartment of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 61242 Brno, Czech RepublicDepartment of Animal Origin Food & Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Palackého tř. 1946/1, 61242 Brno, Czech RepublicThe aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (<i>p</i> > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance. However, significant differences were found in the descriptors for animal character and meat taste.https://www.mdpi.com/2076-3417/14/24/11513meat substituteshardnesscolour indicatorstastelight microscopy |
| spellingShingle | Fouad Ali Abdullah Abdullah Matej Pospiech Dani Dordevic Eliska Kabourkova Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products Applied Sciences meat substitutes hardness colour indicators taste light microscopy |
| title | Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products |
| title_full | Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products |
| title_fullStr | Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products |
| title_full_unstemmed | Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products |
| title_short | Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products |
| title_sort | comparison of physical sensorial and microstructural properties to assess the similarity between plant and animal based meat products |
| topic | meat substitutes hardness colour indicators taste light microscopy |
| url | https://www.mdpi.com/2076-3417/14/24/11513 |
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