Neville Michelle, Tarrega Amparo, Hewson Louise, Foster Tim
Division of Food Sciences Sutton Bonington Campus University of Nottingham Leicestershire LE12 5RD UK.
Food Sci Nutr. 2017 May 3;5(4):852-864. doi: 10.1002/fsn3.466. eCollection 2017 Jul.
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.
混合肉类似物是指一部分肉已被更具可持续性的蛋白质来源部分替代，有人提出它可为未来更具可持续性的饮食提供一种方式。进行了消费者测试，以确定与肉类和无肉商业产品相比，不同配方的混合牛肉汉堡和猪肉香肠的消费者接受度。使用9点享乐量表生成接受度数据。采用多选（CATA）提问方式来确定每种产品中感知到的感官属性以及消费者理想产品的属性信息。结果发现，混合产品在消费者中普遍受到喜爱，混合产品与全肉产品在消费者接受度方面没有显著差异（p>.05），而无肉产品的接受度较低。然而，混合香肠的接受度得分（6.00 - 6.51）高于混合汉堡（5.84 - 5.92），这表明产品形式可能对混合产品的消费者接受度有很大影响。对应分析（CA）表明，混合产品在感官属性上与肉类产品归为一组。惩罚分析发现，“肉味”是推动汉堡和香肠消费者接受度的最大因素。对消费者接受度数据的聚类分析确定了不同消费者群体（只吃肉类产品的消费者和既吃肉类产品又吃无肉产品的消费者）在总体接受度上的关键差异。发现混合概念缩小了肉类和无肉产品之间的接受度差距；然而，需要进一步优化产品配方以提高消费者接受度。
