Consumer acceptance and appropriateness of meat substitutes in a meal context

The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product.     

Situational appropriateness of meat products,meat substitutes and meat alternatives as perceived by Dutch consumers

The development of meat substitutes could contribute to a more sustainable food production system. Although the consumption of meat substitutes in the Netherlands has grown over the last decades, meat consumption stayed roughly the same. This led to the question of whether meat substitutes fit in the same usage situations as meat products do. Perceived situational appropriateness of meat, meat substitutes and other meat alternatives in different usage situations was studied using an item-by-use appropriateness survey. Products were presented via photographs and for each combination of product and situation, the appropriateness was rated on a 7-point scale. Personal information included the consumption of meat and meat substitutes and Food Neophobia. An exploratory survey was conducted in 2004 and an online survey in 2019.Overall, meat products were perceived as more appropriate than their vegetarian equivalents (e.g. hamburger vs. vegetarian hamburger) in almost all situations. Meat alternatives (chickpeas, nuts) scored generally higher than meat substitutes on situational appropriateness. Age and gender affected appropriateness ratings: women and younger respondents gave higher ratings to meat substitutes and meat alternatives. Food Neophobia showed a small effect. Meat substitute consumption frequency was a predictor of overall appropriateness in 2019, where it was not in 2004. Results underpin that situational appropriateness and consumer characteristics should be taken into account in new product development of meat substitutes. Furthermore, meat alternatives like chickpeas and nuts could also contribute to the reduction of meat consumption.     

Comparison Between Sensory Quality of Freshly Prepared Spaghetti with Meat Sauce Before and After Hot Hording on a Cafeteria Counter

Sensory quality of freshly prepared spaghetti with meat sauce entree was compared to that held hot on a cafeteria counter. A study of the time and temperature relationship indicated a steady decline in temperatures during the first 30 min of steam-table holding, although within safe limits. An experienced taste panel consisting of 8–10 members rated the samples for various sensory attributes. The freshly cooked product was rated significantly higher compared to the hot-held product for moistness, appearance of spaghetti, intensity of spice flavor in the sauce, spaghetti texture, meat texture, and general acceptability.     

Contents of volume 1

Microbiological profiles of ready-to-eat foods collected over a period of 3 years from street vendors in Egypt were assessed. The 114 samples of foods investigated included meat, meat organs and edible viscera, fish, rice and dishes containing rice, raw vegetables and salads, macaroni, spaghetti, desserts, milk, cheese, bean dishes, dates, tahina (sesame paste), pickles, olives, and barley-sugar water. Salmonella was not isolated from any sample. Shigella was isolated from a sample of greens and from a sample of tamea (deep-fat fried whipped beans and parsley). 41% of the samples that were tested for Staphylococcus aureus were positive; 58% of them had counts of at least 10³/g. Four of 15 samples of cooked meat, meat organs and edible viscera contained Clostridium perfringens. Presumptive Bacillus cereus was isolated from 37% of samples of rice and dishes containing rice, macaroni, spaghetti, desserts and bean dishes; half had counts of 10³/g or greater. Vibro parahaemolyticus was neither isolated from four samples of raw seafoods nor from three samples of cooked seafoods. 68% of the samples had aerobic colony counts (30°C) that exceeded 10⁶ CFU/g. 97% of the samples were within the temperature range of 15 to 44°C, at the time of collection; therefore, common microorganisms and many pathogens could multiply, particularly because holding times were usually prolonged.     

Seeing a meal is not eating it: Hedonic context effects differ for visually presented and actually eaten foods

A meal usually consists of several different foods presented together. This study investigates how side dishes (vegetables/starches) affect the hedonic ratings of the main food item (meat/meat substitute) when a plate of these foods is viewed and also after the meal is eaten. The main question is whether the hedonic rating of the main food item assimilates toward the hedonic rating of the side dishes or shows contrast, moving away from the hedonic rating of the side dishes. In Experiment 1, when subjects only viewed a picture of a meal consisting of an imitation chicken tender (main food item) with either hedonically positive or hedonically negative side dishes, no effect of the side dishes was seen on the hedonic rating of the main food item. In Experiment 2, when subjects ate the meal shown in the picture in Experiment 1, hedonic contrast was found. That is, the main food item was rated as less good when simultaneously presented with more hedonically positive side dishes than when presented with hedonically negative side dishes. Thus, when a meal is eaten, foods influence the evaluation of other foods on the same plate. The same is not true when foods are presented in a picture.     

Evaluation of Ideal Everyday Italian Food and Beer Pairings with Regular Consumers and Food and Beverage Experts

The aim of this study was to investigate the relationship between the sensory characteristics of beer and food that harmonically complement each other respectively from the consumer or the sommelier point of view. With this in view, the most desirable beer and everyday Italian food combinations were explored. Eighteen beer samples, easily available in the off‐premise chain in Italy, and 9 dishes of Italian cuisine, were selected. The level of match of each beer and food combination was determined by a group of 51 consumers and by seven food experts using a 9‐point Likert‐like scale of suitability. Agreements and disagreements between food professionals and consumers were studied and discussed. Generally speaking, most of the dishes were poor complements to the beers selected for this study, for both regular consumers and experts. In particular, seafood salad, spaghetti with tomato sauce and creamed vegetable soup were inappropriate to nearly all of the beer samples overall. However, both consumers and experts found appropriate and interesting beer and food pairing choices, despite usually indicating different ideal beer samples and different levels of match for the same food. This confirmed that certain flavours of food and beer mix together better than others and indicates that consumers may have a different perception of the level of match between beer and food from experts. For regular consumers, the suitability to food was found to positively correlate with the sensory liking of beer. Furthermore the pairing suitability was not equivalent across consumer gender and age class, although these differences had a moderate to weak effect on the level of the final match. Correlations between sensory properties of food and beer samples are reported and discussed.     

TEMPERATURE DISTRIBUTION IN MICROWAVE-HEATED FOOD MODELS

Temperature distribution during microwave reheating was studied with different food models: 10% starch gel in family-serving size microwavable dishes and two laboratory-formulated food products (spaghetti with meat sauce, rice and salmon with white sauce) similar to commercial sous vide products in small trays. The study revealed rather uneven temperature distribution in all test samples, with corners registering close to boiling temperatures while interior locations were still below 50C. This distribution could be normalized by prolonged full power heating with lid on or in some instances by heating at lower power levels.     

GENERAL FOODS TEXTUROMETER APPLICATION TO FOOD TEXTURE RESEARCH IN JAPAN

Applications of the General Foods Texturometer to food research in Japan are reviewed based mainly on information published in Japanese scientific journals. The instrument is being used on various food items such as rice, fish, soybeans, gels, meat, cheese and spaghetti. Correlations with sensory evaluation, development of a similar apparatus for crispness characterization of vegetables and new interpretation of Texturometer parameters are also discussed.     

不同贮藏温度及时间对3种菜肴中亚硝酸盐含量的影响

以芹菜、猪肉为原料,制成素炒芹菜（菜肴1）、炒肉丝（菜肴2）及芹菜肉丝（菜肴3）,分别测定3种菜肴炒制后在常温（25 ℃）贮藏和低温（4 ℃）贮藏过程中亚硝酸盐含量、pH值、菌落总数及感官品质的变化。结果表明,在25 ℃条件下,3种菜肴的亚硝酸盐含量均先迅速升高后显著降低,菌落总数快速增加,3种菜肴贮藏1 d已经变质;在4 ℃条件下,3种菜肴的亚硝酸盐保持较低数值且呈波动趋势,菌落总数在贮藏0～3 d增速缓慢,从感官品质判断,贮藏2 d之后3种菜肴均不可食用。试验表明温度对亚硝酸盐含量影响显著（P＜0.05）,低温可延缓微生物的生长进而抑制亚硝酸盐的生成,延长菜肴的保质期。     

黄原胶在中式菜肴中的应用——以糖醋里脊为例

在传统中式菜肴—糖醋里脊制作中,通过添加不同比例的黄原胶进行应用研究,结果表明:加入黄原胶的菜肴,浸炸后表皮膨胀度高,口感酥松,无硬皮现象;芡汁下锅后分散均匀,且易裹芡,无沉底现象;测试菜肴的组织状况、光泽度、适口的滑润度、柔韧性等得到明显改善。因此,该研究对中式菜肴的工业化生产具有积极的指导意义。     

肉类预制菜研究现状及其化学安全性的控制策略

随着后疫情时代“懒宅经济”的兴起,中式预制菜肴产业发展迅猛。肉类预制菜因其易加工特性和较高营养价值而倍受关注,其加工过程中的安全性控制更为重要。本文分析国内外肉类预制菜的相关研究现状和天然抗氧化剂抑制有害物质产生的两大途径,旨在探讨肉类预制菜化学安全性控制的两大策略,为美味、营养的肉类预制菜提供安全性保障参考。     

Ground Beef Characteristics after Browning or Oil Extraction Preparation

Ground beef with 26.3% fat was cooked by browning/draining (BD), browning/rinsing (BR), and an oil-extraction method with (OA) or without (ON) meat broth added back. BR caused the most reduction of total fat and cholesterol, whereas ON and OA yielded less cooked meat than BD and BR. ON and OA cooked samples, compared to BD and BR samples, contained more polyunsaturated fatty acids and nonheme iron and had higher TBA values unon extended storage at 4°C. Trained sensory panelists rated BD or BR cooked ground beef more intense in positive flavor note (“cooked beef/brothy”) than ON or OA meat. Likewise, consumers tended to prefer meatloaf, spaghetti sauce, and chili prepared with BD or BR cooked ground beef to those prepared with ON or OA cooked meat.     

Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

A quasi-experimental study was designed to promote novel plant-based dishes using the nudging strategy ‘dish of the day’ among older consumers in Denmark, France, Italy and the United Kingdom. Participants were presented with three dish options: veggie balls, meatballs and fish cakes. In the intervention situation, participants were informed that the ‘dish of the day’ was the novel plant-based ‘veggie balls’. Thereafter, participants were asked to choose one of three dishes to intake and then fill a questionnaire. No statistically significant difference in dish choice was found between the control group and intervention group in the four countries. Males were less likely to choose the plant-based dish when compared with the females. Participants from the United Kingdom and Denmark were more likely to choose the plant-based dish when compared with participants from France. High scores of security dimension from the Human Value Scale was negatively associated with choice of plant-based dish, while high scores of the sensory dimension from Food Choice Questionnaire and high scores of the universalism dimension from Human Values Scale were positively related to the choice of the plant-based dish. The ‘dish of the day’ nudging approach did not influence older people’s plant-based dish choice. Gender, country, and dimensions of sensory, universalism and security were critical factors influencing an older people’s plant-based food choice.     

School meal acceptance depends on the dish,student, and context

Students (n = 127) from grades 3, 6, and 8 (8–15-year-old) evaluated 13 school meals with special attention to main dishes. Hedonic ratings (1 = really bad, 7 = really good) of 1109 meals, perceived hunger prior to eating, and aspects of the eating context were rated. Attitudes to school meals and food neophobia were measured. Considerable differences were observed in responses to main dishes, soups being better accepted than casseroles or dishes served with starches. A semi-trained laboratory panel (n = 17) characterized the best liked main dishes as being recognizable by appearance, odor and flavor, and bright and colorful, while the least liked dishes were described as having fatty mouth feel and cheesy odor and flavor. Hedonic ratings of main dishes were highly correlated with overall meal ratings. The 3rd graders rated the main dishes higher than 6th and 8th graders, who perceived them as too low in spiciness and not hot enough when served. Typically, 3rd grade boys rated the meals most positively and 6th grade boys most negatively. Attitudes to school meals were more positive in 3rd graders than in higher-grade students. In regression analysis explaining 29.7% of variation, hedonic ratings of the meals were positively predicted by attitudes to school food, perceived hunger, and appropriate queuing in the canteen, and negatively predicted by food neophobia and being a 6th or 8th grader. In conclusion, sensory characteristics of main dishes greatly affect the popularity of school meals; and means to impact the negative attitude to school food in teenage would be of great use.     

Consumer categorization of plant-based dishes: Implications for promoting vegetable consumption

Strategies to increase vegetable consumption that go beyond their health benefits and the recommendation to consume a specific number of portions a day are necessary. In this sense, a more in-depth understanding of what consumers consider as “vegetables” is of interest, as it can highlight possible mismatches between guidelines and everyday experiences and contribute to the design of public campaigns and interventions. In this context, the aim of the study were: to explore how the plant-based dish category is represented for consumers, to evaluate differences among consumers with different familiarity towards vegetables, to identify the sensory properties that drive typicality and expected liking, and to investigate the relationship between typicality of the dishes and their expected liking and sensory characteristics. One hundred and twenty three consumers were considered for the study. Consumers were characterized for their level of familiarity toward vegetables and pulses and through two psycho-attitudinal questionnaires: Food Neophobia Scale and Health and Taste Attitudes Questionnaire. A total of 80 pictures of plant-based dishes were evaluated to assess the expected liking, healthiness and preparation level of each dish. Consumers were asked to rate and the typicality of the dishes by rating their agreement with the sentence “This is a plant-based dish”. In addition, the sensory properties characterizing each dish were evaluated using Check-All-That-Apply question. Results indicated a graded structure of the plant-based dish category, with some category members more typical than others. Specific recipe typologies, such as salads and boiled vegetables, were perceived as more typical than others, such as soups and fried vegetables. Expected sensory attributes were found to influence the typicality of a dish. The attributes Bitter, Green, Not very intense flavor, Orange, Sour and Watery positively influenced typicality, while Brown and Creamy negatively influenced it. Typicality affected expected liking for the dishes but its influence depended on consumers’ level of familiarity toward vegetables and pulses. In fact, among consumers with a low level of familiarity, the lower the typicality, the higher the expected liking. A less strong association was found among consumers with a high level of familiarity. These results stress that promotion of vegetable consumption targeted to vegetables dislikers should therefore consider their representation of the category, in order to limit the exposure to features with a negative hedonic value.     

加工因素对东坡肉品质的影响

采用感官评定和物性测定仪TA-XT2 质地剖面分析(TPA)调味料配方和加工工艺对湖北传统名菜黄州东坡肉的影响。结果表明：酱油(P ＜ 0.05)和煨制时间(P ＜ 0.05)显著影响东坡肉的感官品质;煨制时间、黄酒、糖、盐与质构多项指标呈显著或极显著负相关;酱油、黄酒对肥肉的质构指标影响较小,煨制时间对肥肉的质构指标影响较大;盐和加水量对肉皮的质构指标影响较小,酱油、煨制时间对肉皮的质构指标影响较大,且酱油对肉皮弹性影响显著(P ＜ 0.05)。煨制时间、盐对瘦肉的质构指标影响较大。     

Predictors of food acceptance,consumption and satisfaction in specific eating situations

Three studies were conducted to examine the relationship of pre-test ratings of consumer food preferences (liking/disliking in response to a food name), expected liking/disliking, and situational appropriateness with post-test measures of liking/disliking, consumption and satisfaction in specific eating situations. A pre-test survey of 115 consumers assessed general preferences, expected liking/disliking, and appropriateness of 22 foods and beverages in 10 different use situations. The data showed a strong association between pre-test ratings of food appropriateness and expected liking/disliking. In the first experiment, subjects received an appropriate or inappropriate food at a lunch meal. In the second, subjects received a food item in either an appropriate or inappropriate social situation. Liking/disliking and consumption were poorly predicted from simple food preference measures. Better prediction was obtained by a combination of pre-test variables, but the variance accounted for was low. A likely factor influencing the results was the subjects' pre-test assumptions about the specific characteristics of the meal situation and how these matched or mismatched the actual meal conditions. In the third experiment, subjects received food items that varied in sensory quality at either an appropriate or inappropriate mealtime. In addition to the variables measured in Experiments 1 and 2, pre-test expected sensory attributes, post-test sensory attributes, judgments of whether the foods were “better or worse than expected” and “satisfaction” were collected. Results showed significant effects of both food quality and food appropriateness on all post-test variables, and confirmed the high degree of association between appropriateness and expected liking/disliking ratings found previously. Food preferences were again found to be poor predictors of post-test measures, while appropriateness and expected liking ratings were found to be good predictors of post-test appropriateness and food satisfaction ratings. Lastly, satisfaction was better predicted by both pre- and post-test variables than were either liking/disliking or consumption measures. Overall, the results show that the prediction of any aspect of consumer behavior toward foods in real life situations is extremely difficult. Although judicious use of multiple pre-test variables can improve prediction, much of the variability in liking, satisfaction, or consumption still remains unaccounted.     

应用微机进行营养配餐和菜肴营养评价的探讨

尝试探讨依据营养学的平衡膳食原理，建立烹饪原料的优化选择模型和营养价值评价模型，在选定菜肴原料的情况下，运用微机迅速给出每种原料的最优需要量，并且能够满足成本（价格）最低，并在该模型的基础上提出一种菜肴营养价值评价方法－－营养评价方法－－营养评价标准误差法，这种方法可用于测评一道菜或一组菜肴原料营养素搭配是否达到平衡膳食要求。     

Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants

Accurate assessment of human intake of mutagenic/carcinogenic heterocyclic amines (HAs) is necessary for epidemiological studies and future risk assessment. Using questionnaires, the frequency of consumption of specific dishes can be obtained at an individual level and linked to analyzed concentrations of different compounds in corresponding dishes. Some typical Swedish cooked meat dishes, hamburgers and kebab, industrially prepared or from fast food outlets and restaurants, were analyzed regarding their content of 11 different HAs. The amount of each of these compounds was below 0.1 ng/g cooked weight in most of the industrially prepared products. The total amount of HAs was highest in the kebab samples. The intake of HAs from 200 g of the dishes was estimated to range from not detectable levels to 0.6 microg. The results of the present study indicate that the content of HAs in a specific dish may vary with origin, and that the concentrations of HAs in commercial fried meat products are generally low, although some of these food items may contain elevated amounts.     

川菜肉类菜肴工业化及其关键技术

传统肉类菜肴的工业化已成为扩展其消费渠道和空间、促进文化传播以及肉制品加工开发新产品、培养产业增长点的新途径,而肉类加工技术进步和方便、快捷风味食品市场需求增长为其工业化进程提供了动力。川菜是中国菜系极其重要的组成部分,其肉类菜肴的工业化涉及菜肴类型选择、加工工艺研发、设施设备配套、质量安全控制等关键环节。在其产业化开发中,可根据市场需求,参照“1＋2＋3”原则选择适宜于工业化的菜肴品类;以现代肉类加工技术为借鉴进行技术研发和产品开发;针对风味衰减关键因子应用WAETT（微生物残留、水分活度、包装容器内残留氧、贮藏时间、贮藏温度）调控技术确保菜肴特色风味和品质;根据产品工艺特性需求合理配套实用、先进的设备;通过借鉴肉类加工成熟的安全控制体系,并与现代质量安全可追溯等技术结合,通过MATEPP（马特普）栅栏技术控制,确保产品品质,提升加工效率。本文对涉及上述关键技术的研究进展进行综述。