کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4316989 1613155 2015 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context
ترجمه فارسی عنوان
سازگاری، پذیرش و ترجیحات حساسیتی بر اساس اطلاعات بصری: یک بررسی مبتنی بر وب در مورد جایگزین های گوشتی در یک زمینه غذا
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Consumers assessed meat substitutes in a meal context using an online survey.
• The use of meat substitutes was not equally appropriate in all tested dishes.
• Appropriateness depends on both the type of meat substitute and the type of dish.
• Attractiveness and intention scores were highly related to the appropriateness.
• Current users of meat substitutes gave higher appropriateness ratings.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 42, June 2015, Pages 56–65
نویسندگان
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