Comparative Analysis of Nutritional and Sensory Profiles in Plant-Based and Conventional Meat Alters

Thesis Abstract

The rising demand for sustainable and health-conscious dietary options has intensified interest in plant-based meat alternatives as viable substitutes for conventional meat products, yet comprehensive comparative data on their nutritional and sensory profiles remain limited. This study aims to systematically evaluate and compare the nutritional composition and sensory attributes of plant-based meat analogs with those of traditional meat, to elucidate their potential roles in promoting healthier and more sustainable dietary choices. The specific objectives include quantifying macro- and micronutrient profiles using proximate analysis, mineral analysis, and amino acid profiling; assessing sensory characteristics such as aroma, flavor, texture, and overall acceptability through trained panel and consumer evaluations; and determining correlations between nutritional content and sensory perception. Employing a cross-sectional research design, the study sampled a total of 60 meat products—30 plant-based and 30 conventional meat samples—selected through stratified random sampling from retail outlets within the metropolitan region to ensure representativeness across product types and brands. Nutritional analyses were conducted in accredited laboratories using standard analytical techniques—proximate analysis via AOAC methods, atomic absorption spectroscopy for mineral content, and high-performance liquid chromatography (HPLC) for amino acid profiling. Sensory evaluation incorporated a semi-trained sensory panel of 15 individuals applying a nine-point hedonic scale framework, complemented by a consumer preference survey administered to 150 untrained participants using structured questionnaires. Data collection instruments were validated through pilot testing, and reliability was assessed via Cronbach's alpha, exceeding 0.85 for all scales. The data were analyzed using descriptive statistics to summarize the nutritional and sensory parameters, while inferential analysis involved analysis of variance (ANOVA) to compare means across product groups at a significance level of p<0.05. Multiple regression analysis explored the relationship between sensory attributes and nutritional profiles, guided by established consumer behavior and sensory perception theories such as the Stimulus-Response Theory and the Theory of Planned Behavior. Additionally, thematic analysis was employed to interpret qualitative feedback from the consumer survey, yielding insights into perceptions and preferences. Expected findings anticipate significant differences in macro- and micronutrient compositions, with plant-based meats exhibiting lower saturated fat and cholesterol but potentially higher carbohydrate content, alongside comparable protein quality as evidenced by amino acid profiles. Sensory evaluations are projected to reveal divergence in flavor, aroma, and texture perceptions, with some plant-based products achieving comparable overall acceptability to conventional meats, especially among younger consumers. Furthermore, the study aims to elucidate determinants of sensory preference linked to nutritional content, informing formulation strategies for plant-based product development. This research contributes to the growing body of knowledge by providing robust, empirically validated comparative data on nutritional and sensory attributes of plant-based versus traditional meat, incorporating both scientific analysis and consumer perspectives. It offers evidence-based insights for food technologists, nutritionists, and policymakers aiming to promote healthful and sustainable dietary transitions. The study concludes with recommendations for product formulation improvements, targeted consumer education, and areas for future research, including longitudinal assessments of consumer acceptance and nutritional outcomes. In sum, this study underscores the potential of plant-based meat analogs to serve as nutritionally adequate and sensorially acceptable alternatives to conventional meat, advocating for continued innovation and consumer engagement to facilitate sustainable dietary shifts.