"Meat of the Future": Evaluation of the sensory characteristics of cell-cultured and traditional meat products

Cell-cultured meat (CM), a meat alternative grown in vitro, is increasingly promoted as conventional meat produced more sustainably. Consumer acceptance remains a critical factor for CM's success. Thus, despite CM's limited availability consumer acceptance of CM has been widely investigated and promoted through optimistic framing – narrative emphasizing only the benefits of CM. This dissertation presents evidence for current knowledge of CM's sensory characteristics, the complex consumer attitudes, and a promising novel method of meat product evaluation as CM comes closer to reality. A structured scoping review of peer-reviewed literature revealed that empirical sensory evaluations of CM are rare, with most studies relying on hypothetical scenarios framed optimistically. Out of 26 studies presented, participants in only one study tasted real CM. Such practices highlight a need for unbiased research to clarify CM's sensory attributes and establish realistic consumer expectations. Consumer perception of CM is also influenced by how information is framed. A survey of U.S. adults (N=1003) demonstrated that optimistic framing enhances willingness to try and purchase CM, emphasizing sustainability, curiosity, and animal welfare, while pessimistic framing reduces interest, driven by concerns over safety and perceptions of "fake" meat. Additionally, rapid sensory profiling methods, such as projective mapping (PM) and free linking (FL), were assessed for seasoned meat products using untrained panelists (N=70). These methods proved effective in discriminating and describing samples while increasing efficiency in evaluating complex food products, suggesting efficacy for meat product evaluation; a promising approach for CM assessments. Together, these insights offer guidance for researchers and industry stakeholders working to advance sustainable protein solutions.

Name thesis:degree_name

Doctor of Philosophy

Level thesis:degree_level

doctoral

Discipline thesis:degree_discipline

Food Science and Technology

Department dc:contributor.department

Food Science and Technology

Grantor dc:publisher

Virginia Tech

Year dc:date.issued

2025

Author dc:creator

• To, Kezia Virellia

Chair dc:contributor.committeechair

• Lahne, Jacob

Committee members dc:contributor.committeemember

• Miller, Chreston Allen
• O'Keefe, Sean F.
• Boyer, Renee Raiden

• rapid sensory evaluation
• consumer
• topic modelling
• sentiment analysis

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en

Dc Identifier Other

vt_gsexam:43074

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/128267