Results 211 to 220 of about 15,046 (258)

What's your beef with meat substitutes? Exploring barriers and facilitators for meat substitutes in omnivores, vegetarians, and vegans

Appetite, 2022
The overconsumption of meat has been related to negative health, environmental, and animal welfare effects. As such, many people are now reducing their meat consumption, and for some this includes increasing their consumption of meat substitutes. While research has discussed the barriers towards the adoption of meat substitutes, there is a lack of ...
Eleanor Kerslake, Joya A. Kemper, Denise Conroy   +2 more
openaire   +3 more sources

Mycoproteins as safe meat substitutes

Journal of Cleaner Production, 2020
Abstract Increased global population has resulted in increased need of foods. Production of animal-based proteins includes limitations, including time, energy and cost as well as environmental consideration. Therefore, replacement of meat by alternative ingredients can be a useful approach.
Fataneh Hashempour-Baltork, Kianoush Khosravi-Darani, Hedayat Hosseini, Parastou Farshi, S. Fatemeh S. Reihani   +4 more
openaire   +1 more source

Impact of sustainability perception on consumption of organic meat and meat substitutes

Appetite, 2019
Consumers' food selections have a large impact on the environment. In this study, we examined how consumers evaluated the environmental impact of various foods. Furthermore, we investigated whether the perceived environmental effect of foods, health consciousness, and food disgust sensitivity would be related to the consumption of meat substitutes and ...
Siegrist M, Hartmann C
openaire   +3 more sources

Meat Extenders and Substitutes

BioScience, 1976
The use of meat extenders and substitutes is not a new development; it predates the dawn of civilization. According to Burnett (1951), the people of the Orient have subsisted largely on soybean products for well over 2,000 years. These products substitute for animal products such as milk, cheese, eggs, and meat. Nevertheless, it is well recognized that
openaire   +1 more source

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

Food Quality and Preference, 2013
The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption.
Hoek, A.C., Elzerman, J.E., Hageman, R., Kok, F.J., Luning, P.A., de Graaf, C.   +5 more
openaire   +2 more sources

Mock meat in the butchery: Nudging consumers toward meat substitutes

Organizational Behavior and Human Decision Processes, 2021
Abstract Is it possible to nudge consumers to swap their chicken sandwich for a meat substitute? A field study tests whether adapting the choice architecture of a large retail store increases the purchase of meat substitutes among nonusers. Instead of offering meat substitutes exclusively in a separate, vegetarian section, this study places them next
Jolien Vandenbroele, Hendrik Slabbinck, Anneleen Van Kerckhove, Iris Vermeir   +3 more
openaire   +1 more source

Vegetarian Meat Substitutes

Journal of Renal Nutrition, 2008
If you haven’t tried a veggie burger recently, you might be surprised. In terms of flavor, meat substitutes such as veggie burgers, veggie dogs, and vegetarian chicken products have come a long way in the past decade. No longer on the fringes of the health-food industry, these products are available at most large grocery store chains.
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Variability in consumer perception of meat and meat substitutes

2023
This study, conducted with more than 16,000 respondents in 5 countries (Brazil, Cameroon, China, France, SouthAfrica) was aimed at analysing the consumption of meat and meat substitutes according to sociodemographic factors.For this, we asked for the criteria to choose food products at purchase time and for the proportion of people consumingmeat ...
Hocquette, E., Liu, J., Chriki, Sghaier, Ellies-Oury, Marie-Pierre, Kombolo, Moise, Rezende-De-Souza, Jonatã Henrique, Pflanzer, Sérgio Bertelli, Hocquette, Jean-François   +7 more
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Detection of soybean in soy‐based meat substitutes

Food / Nahrung, 1986
AbstractThe statistical analysis of the available data indicated that the straight line equations of protein, fat, fibre, calcium, methionine, and lysine could successively be used for forecasting the added soy percent in a given recipe. On the other hand, the areas of the identified bands in the electropherograms of the investigated samples were ...
M A, Abd Allah, Y H, Foda, S, el-Dashlouty, N Y, el-Sanafiry, F M, Abu Salem   +4 more
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Quality Attributes of Chevon Meat Patties Substituted with Rabbit Meat

Indian Journal of Small Ruminants (The), 2016
Meat products can be modified by substitution to make it beneficial for health. A study was undertaken to utilize rabbit meat in chevon patties. Different patty formulations were optimized based on sensory evaluation using 9% vegetable oil and 4% refined wheat flour.
P. Singh, Arvind Kumar
openaire   +1 more source