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Consumer-orientated development of hybrid beef burger and sausage analogues

机译：以消费者为导向的混合牛肉汉堡和香肠类似物的开发

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Abstract Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison with both meat and meat-free commercial products. Acceptability data were generated using the 9-point hedonic scale. Check-all-that-apply (CATA) questioning was used to determine the sensory attributes perceived in each product as well as information on the attributes of consumers?￠???? ideal products. It was identified that Hybrid products were generally well liked among consumers and no significant differences in consumer acceptability (p > .05) were identified between Hybrid and full meat products, whereas meat-free products were found to be less accepted. However, Hybrid sausages received higher acceptability scores (6.00?￠????6.51) than Hybrid burgers (5.84?￠????5.92) suggesting that format may have a large impact on consumer acceptability of Hybrid products. Correspondence Analysis (CA) indicated that Hybrid products were grouped with meat products in their sensory attributes. Penalty analysis found that a ?￠????meaty flavor?￠???? was the largest factor driving consumer acceptability in both burgers and sausages. Cluster analysis of consumer acceptability data identified key differences in overall acceptability between different consumer groups (consumers who only eat meat products and consumers who eat both meat and meat-free products). The Hybrid concept was found to bridge the acceptability gap between meat and meat-free products; however, further product reformulation is required to optimize consumer acceptability.
机译：摘要提出了杂种肉类似物，其中一部分肉已被更可持续的蛋白质来源部分替代，为将来提供更可持续的饮食提供一种手段。进行了消费者测试，以确定与肉类和无肉商品相比，混合牛肉汉堡和猪肉香肠不同配方的消费者可接受性。可接受性数据是使用9点享乐量表生成的。应用全部检查（CATA）询问用于确定每种产品中感知的感官属性以及有关消费者属性的信息。理想的产品。可以确定的是，混合产品在消费者中普遍受到欢迎，混合食品和全肉类产品之间在消费者可接受性上没有显着差异（p> .05），而无肉类产品则被接受程度较低。但是，杂种香肠的可接收性得分（6.00≤6.51）高于杂种汉堡（5.84≤5.92），这表明格式对杂种产品的消费者可接受性可能有很大的影响。对应分析（CA）表明，杂种产品在感觉属性上与肉类产品分组。惩罚分析发现，有“肉味”？是在汉堡和香肠中提高消费者接受度的最大因素。消费者可接受性数据的聚类分析确定了不同消费者群体（仅吃肉类产品的消费者和同时食用肉类和无肉类产品的消费者）总体可接受性的主要差异。人们发现混合概念弥合了肉类和无肉产品之间的可接受性差距。但是，需要进一步的产品重新配方以优化消费者的接受度。

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