Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context

J.E. Elzerman, A.C. Hoek, T. van Boekel, P.A. Luning

Research output: Contribution to journalArticleAcademicpeer-review

20 Citations (Scopus)

Abstract

The aim of this study was to investigate the appropriateness, attractiveness, use-intention and (un)desirable sensory properties of meat substitutes in different dishes based only on visual information. A web-based survey was developed to let consumers assess the use of meat substitutes in different dishes. The survey consisted of 38 key questions with subdivisions and was completed by 251 respondents. Six different dishes (spaghetti, rice, wrap, pizza, pasta salad, and soup) were rated for their appropriateness for the use of meat substitutes. Subsequently, appropriateness, attractiveness, and use-intention were rated based on photographs of the six dishes prepared with meat substitutes that differed in shape and appearance. Respondents also had to indicate (un)desirable sensory properties of meat substitutes for every dish. Spaghetti, rice and wrap were more appropriate for the use of meat substitutes than the other dishes. The most appropriate meat substitute–meal combinations were those that are similar to common Dutch meal combinations (e.g. spaghetti with mince and rice with pieces). Attractiveness and intention scores were in line with the appropriateness scores. Furthermore, we found that current users of meat substitutes and younger respondents gave higher appropriateness ratings. This study demonstrates that appropriateness of meat substitutes in a dish is related to attractiveness and use-intention and that meal context should be taken into account in the development of new meat substitutes.
Original languageEnglish
Pages (from-to)56-65
JournalFood Quality and Preference
Volume42
DOIs
Publication statusPublished - 2015

Fingerprint

meat substitutes
meals (menu)
Meat
Meals
rice
sensory properties
pizza
Surveys and Questionnaires
soups
salads
pasta
photographs
meat

Keywords

  • food acceptability
  • unfamiliar foods
  • future
  • expectations
  • consumption
  • neophobia
  • familiar
  • insects
  • liking

Cite this

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abstract = "The aim of this study was to investigate the appropriateness, attractiveness, use-intention and (un)desirable sensory properties of meat substitutes in different dishes based only on visual information. A web-based survey was developed to let consumers assess the use of meat substitutes in different dishes. The survey consisted of 38 key questions with subdivisions and was completed by 251 respondents. Six different dishes (spaghetti, rice, wrap, pizza, pasta salad, and soup) were rated for their appropriateness for the use of meat substitutes. Subsequently, appropriateness, attractiveness, and use-intention were rated based on photographs of the six dishes prepared with meat substitutes that differed in shape and appearance. Respondents also had to indicate (un)desirable sensory properties of meat substitutes for every dish. Spaghetti, rice and wrap were more appropriate for the use of meat substitutes than the other dishes. The most appropriate meat substitute–meal combinations were those that are similar to common Dutch meal combinations (e.g. spaghetti with mince and rice with pieces). Attractiveness and intention scores were in line with the appropriateness scores. Furthermore, we found that current users of meat substitutes and younger respondents gave higher appropriateness ratings. This study demonstrates that appropriateness of meat substitutes in a dish is related to attractiveness and use-intention and that meal context should be taken into account in the development of new meat substitutes.",
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Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context. / Elzerman, J.E.; Hoek, A.C.; van Boekel, T.; Luning, P.A.

In: Food Quality and Preference, Vol. 42, 2015, p. 56-65.

Research output: Contribution to journalArticleAcademicpeer-review

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AU - Hoek, A.C.

AU - van Boekel, T.

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