http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Mari Leland(Mari Leland ) (검색결과 1 건)
- 무료
- 기관 내 무료
- 유료
-
Mari Leland(Mari Leland ),Allison Trigg(Allison Trigg ),Yuan H. Brad Kim(Yuan H. Brad Kim) 한국축산식품학회 2022 Food and Life Vol.2022 No.2
Consumer interest in meat analogues, plant-based alternatives that mimic traditional meat properties, are on the rise. These food products are formulated with alternative proteins to provide adequate nutritional value while closely resembling the general characteristics (e.g., texture, flavor, juiciness) of meat. Meat substitutes are of specific interest to consumers who are concerned about the ecological footprint and healthfulness of what they consume. Attributes such as taste, texture, and emotional attachment to meat are primary factors determining the success of many meat substitutes in the retail space. Other parameters of interest regarding meat alternatives are sustainability, consumer acceptance, industry challenges, and how these various traits interact to influence the success of products. Studies show that these parameters are closely related, and there is a considerable amount of interplay determining the success of meat analogues. The two principal parameters to success are sensory evaluation and sustainability. Both traits are important to the consumer, and the industry will need to consider both when designing novel products for the retail space. It is anticipated that meat analogues will continue to rise in popularity among consumers, providing them with numerous alternative protein options soon.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
