The meatball matchup: Plant vs. animal proteins on campus

Food Research International 2026 Open access

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Authors: Skyler R. St. Pierre, Aeneas O. Koosis, Nancy Zhang, Ellen Kuhl
DOI: 10.1016/j.foodres.2026.119631
Cited by: 4
References: 22

Abstract

Institutional dining halls increasingly serve plant-based meat products, yet it remains unclear how consumers perceive these products relative to animal-based options in real-world settings. This study compares consumer sensory perceptions of two plant-based meatballs (soy, soy-wheat) and two animal-based meatballs (beef, beef-mushroom) among university dining hall patrons (n=116), complemented by instrumental Texture Profile Analysis. Animal-based meatballs received significantly higher ratings for moistness, meatiness, fattiness, and tastiness (all p

Fields of Study & Subjects

Animal Genetics and Reproduction Animal and Plant Science Education Various Chemistry Research Topics

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
240
Pages
119631–119631
Publication date
6 June 2026
Language
EN